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Published February 17, 2010, 12:00 AM

ONLINE EXTRA — WALLEYE AND MORE: Salmon Wild Rice Cakes . . . Wild Rice Crusted Walleye . . . Grilled Trout and Vegetables with Gremolata, etc.

Salmon Wild Rice Cakes

4 ounces salmon

4 ounces walleye

1½ cups mayonnaise

4 eggs

1 cup cooked wild rice

½ cup shredded Parmesan cheese

4 green onions, chopped

1 clove garlic, minced

4 ounces bread crumbs

Salt and pepper to taste

6 tablespoons canola oil

In lightly salted water, poach the salmon and walleye, then flake. In a large bowl, use a fork to combine the flaked fish, mayonnaise, eggs, wild rice, Parmesan cheese, green onions and garlic. Add salt and pepper to taste and enough bread crumbs to make the mixture solid enough to form 4-inch-wide patties. Saute patties in 3 tablespoons of canola oil over medium heat until golden brown, flipping once (up to 5 minutes each side). Change oil after half the cakes have been fried.

Yield: 8 cakes.

Wild Rice Crusted Walleye

¼ cup oil (canola is preferred)

1 cup wild rice, hand-harvested and hand-parched

1 cup flour

Salt and pepper to taste

1 to 6 walleye fillets

3 tablespoons butter

Heat oil in a medium saute pan on medium heat (350 degrees). When the oil is hot, throw the wild rice in the oil and watch as it pops and roasts. Keep moving the rice in the pan to prevent burning. (Cultivated wild rice won’t pop; if using it, be especially careful that it doesn’t burn). Once all the rice has popped, within 2 to 3 minutes, lay the rice on paper towels to absorb some of the oil.

After the rice has cooled, put it in a coffee grinder and grind it to a fine paste or powder. Mix regular flour with salt and pepper. Add wild rice paste to flour mixture and blend.

Lightly coat each walleye fillet in the breading. Saute the walleye with clarified butter (slowly melted and the top foam removed) until golden brown.

Yield: Breading for 6 walleye fillets.

Sauteed Walleye Pike with Spinach and New Potatoes

1½ pounds new potatoes, quartered

5 tablespoons olive oil

1 teaspoon dried thyme leaves

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

¾ cup Japanese-style (panko) or other bread crumbs

2 tablespoons flour

1 egg

2 teaspoons water

2 tablespoons butter

4 walleye fillets, skin removed, about 6 ounces each

2 cloves garlic, minced

2 7-ounce packages baby spinach leaves

Juice from ½ lemon

Toss together potatoes, 1 tablespoon of the oil, thyme, salt and pepper in 8-inch square microwave-safe baking dish. Microwave, covered, on high until potatoes are tender, about 15 minutes.

Meanwhile, heat oven to 200 degrees. Put bread crumbs and flour in separate shallow plates; set aside. Beat egg and water in shallow dish; set aside. Season both sides of each fillet with salt and pepper; set aside.

Heat 2 tablespoons of the oil over medium-high heat in large skillet; when hot, add butter. Coat each fillet in flour, shaking off excess. Dip in egg; coat in bread crumbs. Cook in skillet until fillets are golden brown on each side, about 5 minutes. Remove fish to ovenproof platter. Keep warm in oven.

Wipe out skillet. Heat remaining 2 tablespoons olive oil. Add garlic; cook 15 seconds. Add spinach and lemon juice; cook, stirring, until spinach is wilted, about 1 minute. Place next to fish on platter. Serve with potatoes.

Yield: Serves 4.

Approximate nutritional analysis per serving: 620 calories, 41 percent calories from fat, 28 grams fat (7 grams saturated fat), 225 milligrams cholesterol, 780 milligrams sodium, 45 grams carbohydrates, 47 grams protein, 7 grams fiber.

Grilled Trout and Vegetables with Gremolata

¼ cup flat-leaf parsley leaves

4 cloves garlic, divided

Grated zest of 1 lemon

1 1/8 teaspoons pepper, divided

¼ teaspoon salt, divided

2 dressed trout, about 10 to 12 ounces each

2 tablespoons olive oil, divided

3 tablespoons fresh-squeezed lemon juice

2 small zucchini or yellow squash, cut lengthwise into 1/4-inch slices

1 tablespoon minced flat-leaf parsley

Lemon wedges, for garnish (optional)

Combine parsley leaves, 3 cloves garlic, lemon zest, 1 teaspoon pepper and 1/8 teaspoon salt in a food processor. Pulse to chop evenly. Spoon half of parsley mixture into the cavity of each fish, spreading to coat evenly.

Preheat grill to medium-high or allow coals to burn down to white ash. Spray grill grate with nonstick spray. Evenly coat fish with 1 tablespoon olive oil. Place oiled fish on hot grill. Grill over direct heat in uncovered grill, 6 minutes. With a wide, metal spatula, gently turn fish. Grill 6 minutes or until fish is just opaque. (Do not overcook.)

Mince remaining clove garlic and combine with remaining 1 tablespoon oil, lemon juice, and remaining salt and pepper. Brush zucchini slices generously with lemon juice mixture. Grill zucchini 10 to 12 minutes or until crisp-tender, turning to cook evenly and brushing frequently with lemon juice mixture.

To serve, arrange zucchini on serving plate. Gently open fish and cut in half along backbone to make two fillets. Arrange fish over zucchini. Garnish with minced parsley and lemon wedges.

Yield: Serves 4.

Approximate nutritional analysis per serving: 171 calories, 35 percent of calories from fat, 7 grams fat (1 gram saturated), 65 milligrams cholesterol, 2 grams carbohydrates, 25 grams protein, 260 milligrams sodium, 2 grams dietary fiber.

Pan-Fried Trout

4 trout fillets

Salt and pepper to taste

½ cup cornmeal

½ cup flour

2 tablespoons butter

2 tablespoons olive oil

Lemon wedges

Season filets to taste with salt and pepper. Combine cornmeal and flour in large bowl. Dredge filets in mixture; shake off excess breading.

In a large skillet, heat butter and olive oil over medium heat. Add trout to skillet and cook, turning once, until done, about 5 minutes.

Squeeze a bit of lemon juice over the fish and serve with remaining wedges.

Yield: Serves 4 to 6.

Mexican Baja Tuna Salad

1 pound tuna

2 tablespoons olive oil

1 teaspoon kosher salt

Juice of 1 lime

SALAD:

1/3 cup chopped red or yellow onion

2 Roma tomatoes, seeded and chopped

½ bunch cilantro, chopped

1 tablespoon fresh lime juice

1 serrano chili, seeded and chopped

2 teaspoons red wine vinegar

2 tablespoons olive oil

1/3 to ½ cup mayonnaise

1 avocado, pitted, peeled and chopped

Preheat oven to 375 degrees.

Make a double layer of aluminum foil about 18 inches long. Pour olive oil, salt and lime juice in center of foil. Roll tuna around in mixture, then wrap foil around tuna.

Place tuna in oven and cook about 30 minutes, or until fish flakes easily.

Remove from oven and allow to cool.

In bowl, mix together onion, tomatoes, cilantro, lime juice, serrano chile, red wine vinegar, olive oil and mayonnaise. Flake tuna into mixture.

Serve on plates or in hollowed out avocado shells topped with chopped avocado.

Yield: Serves 4.

Carmelilzed Trout

2 8-ounce rainbow trout (including head and tail)

Salt and freshly ground pepper

2 tablespoons dark brown sugar

Olive oil spray

Open each trout so it lies flat, and season on both sides with salt and pepper. Spread brown sugar on a plate and press the trout into the sugar.

Heat a nonstick skillet large enough to hold the trout in one layer over medium-high heat. Spray with olive oil. Add trout, skin side up. Saute 2 minutes. Turn trout and saute second side about 1 minute. Serve on plates with skin side down and spoon pan juices over top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 352 calories, 35 percent of calories from fat, 13.8 grams fat (2.4 grams saturated, 6.4 grams monounsaturated), 112 milligrams cholesterol, 41.2 grams protein, 13 grams carbohydrates, no fiber, 67 milligrams sodium.

Sweet Pumpkin Puree

2 cups canned pumpkin

2 tablespoons orange juice

1 teaspoon dried thyme

Salt and freshly ground pepper

1 tablespoon dark brown sugar

2 tablespoons broken walnuts

Spoon pumpkin, orange juice and thyme into a small saucepan. Heat 2 to 3 minutes, stirring to mix. Add salt and pepper to taste. Toss brown sugar and walnuts together. Sprinkle walnuts on top and serve with trout.

Yield: Serves 2 servings.

Approximate nutritional analysis per serving: 167 calories, 31 percent of calories from fat, 5.7 grams fat (0.8 grams saturated, 0.8 grams monounsaturated), no cholesterol, 4 grams protein, 29.4 grams carbohydrates, 7.9 grams fiber, 356 milligrams sodium.

Salmon Wrapped in Grape Leaves

4 salmon fillets, skin removed, about 6 ounces each

½ teaspoon coarse salt

Freshly ground pepper

8 teaspoons butter, cut into small pieces

8 to 12 large grape leaves in brine

Heat oven to 450 degrees. Sprinkle salmon with salt and pepper to taste. Top each fillet evenly with 1 teaspoon of the butter pieces.

Pat grape leaves dry with a paper towel. Wrap each fillet tightly with 2 to 3 overlapping leaves, tucking under ends and covering fish completely. Place on a greased baking sheet. Top each bundle with 1 teaspoon of the butter bits. Bake 10 minutes; serve hot.

Yield: Serves 4.

Approximate nutritional analysis per serving: 349 calories, 53 percent of calories from fat, 20 grams fat (7 grams saturated fat), 128 milligrams cholesterol, 1 gram carbohydrates, 39 grams protein, 554 milligrams sodium, no fiber.

Honey-Broiled Salmon

1 scallion, minced

2 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon minced fresh ginger

1 pound center-cut salmon fillet, skinned and cut into 4 portions

1 teaspoon toasted sesame seeds

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons marinade and refrigerate. Let marinate 15 minutes. Reserve remaining marinade.

Preheat broiler. Line small baking pan with foil, and coat with cooking spray.

Transfer salmon to pan, skinned-side down. (Discard marinade.) Broil salmon 4 to 6 inches from heat source until cooked through, 6 to 10 minutes. Drizzle with reserved marinade and garnish with sesame seeds.

Yield: Serves 4.

Approximate nutritional analysis per serving: 234 calories, 13 grams fat, 67 milligrams cholesterol, 6 grams carbohydrates, 23 grams protein, no fiber, 335 milligrams sodium.

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