A Perfect dish for a Minnesota Winter Dinner – Rye-crusted Walleye.
Below is a Walleye and Wild Rice meal, I am sure many of you will enjoy. It is simple to prepare and is sure to delight your guests!
4 Walleye (kuha) fillets, can be frozen
1 tbsp sea-salt
1 tbsp black pepper
1 tbsp butter
1/2 cup of mayonnaise
2 twigs of fresh dill weed
4 rye crisps (hapankorppu)
4 oz Havarti (or Turunmaa) cheese
Rinse the fillets under cold water and pat dry with a paper towel. Rub them with the salt and pepper. If frozen let stand at room temperature for 1 hr.
Heat the oven to 425F. Grease the bottom of a 9×9 inch glass-pan with all of the butter. Mince the dill weed and mix with mayonnaise, add salt and pepper to taste. Grate or slice the cheese.
Place the rye crisps in a plastic bag and pound them with a hammer to make fine bread-crumps. Lay the fish fillets in the pan, cover with the mayo-mix, the cheese and sprinkle with the bread-crumps.
Bake at 425 F for 20 min.
Minnesota Wild Rice Preparation
8 oz Wild Rice Farro Blend (or other wild rice blend)
2 small shallot onions
2 gloves of garlic
1 tbsp butter
2 tsp Salt
2 tsp black pepper
16 fl-oz (half carton) chicken stock
1/3 cup dried cranberries|
1/3 cup pine nuts
Dutch oven on stove top works the best. Mince the shallots and garlic. Melt the butter and sauté the shallots under medium heat for a few min until soft. Add garlic, the rice, salt and pepper. Mix well. Shut the fire and you can leave the dish to stand like this a few hours if needed. At 1 hour mark to finish, add the chicken stock and cook on medium heat for 45 minutes. The liquid is fully absorbed. Shut the fire. Add the cranberries and pine nuts. Fluff well and let stand 15 min.
Photograph: A warm Chanterelle Dip is shown in the background. Special thanks to our designer, finnish it who supplied the Table Cover for the photo!