WALLEYE RECIPES

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BAKED WALLEYE (10/23/94) (23:00)

INGREDIENTS:

2 LBS FILLETED WALLEYES         2 EGGS
3 TBS A-1 STEAK SAUCE           RITZ CRACKERS

DIRECTIONS:
BEAT EGGS AND ADD A-1 SAUCE. MARINATE FISH IN SAUCE FOR 10
TO 20 MINUTES. CRUSH CRACKERS AND ROLL FISH IN THEM UNTIL WELL 
COATED WITH CRACKER MEAL.
PLACE ON BUTTERED FLAT PAN AND BAKE 7 TO 10 MINUTES ON EACH
SIDE IN OVEN PREHEATED TO 400 DEGREES.
THIS RECIPE CAN BE DONE ON A GRILL OUTSIDE BY SEALING THE
FISH IN ALUMINUM FOIL WITH ABOUT A HALF A STICK OF BUTTER OR 
MARGARINE.
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FISH PIE WALLEYE (10/23/94) (14:49)

INGREDIENTS:

2 1/2 CUPS FISH STOCK                4 TBS BUTTER OR MARGARINE
1/3 CUP FLOUR                        1/4 CUP COOKED PEAS, DRAINED
1 CUP CLEANED COOKED SHRIMP          1 CUP OF BOILED WALLEYE
1/2 CUP PREPARED HORSERADISH (OPT)   PASTRY FOR SINGLE CRUST

PREPARE FISH STOCK AS FOLLOWS:

PLACE HEAD AND BACKBONE OF FILLETED WALLEYE INTO KETTLE WITH 1 CUP
DICED CELERY, 1/3 CUP THICKLY SLICED CARROTS, 1 1/2 TSP SALT AND 3 CUPS
COLD WATER. COVER AND SIMMER FOR 20 MINUTES. STRAIN. PICK OUT AND SAVE
CELERY AND CARROTS FOR PIE FILLING. MELT BUTTER. BLEND IN FLOUR AND ADD
FISH STOCK STIRRING UNTIL SAUCE THICKENS. ADD COOKED CARROTS, CELERY,
PEAS, SHRIMP AND BOILED FISH. STIR IN HORSERADISH IF DESIRED. TURN
MIXTURE INTO 9-INCH PIE PAN AND COVER WITH PASTRY WHICH HAS BEEN ROLLED
ABOUT 1/8 IN. THICK. CRIMP EDGES. BAKE IN HOT OVEN (450 DEGREES) FOR 20
TO 25 MINUTES.
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WALLEYE ON GRILL (10/23/94) (15:51)

INGREDIENTS:

3 LB WALLEYE                   SALT AND PEPPER TO TASTE
1/4 LB MELTED BUTTER           1 STALK CELERY CUT INTO PIECES

DIRECTIONS:

BRUSH MELTED BUTTER INSIDE THE BODY CAVITY OF THE WALLEYE, SEASON
INSIDE WITH SALT AND PEPPER, AND FILL WITH CELERY PIECES. CLAMP IT
CLOSED AND PLACE ON ALUMINUM FOIL AND USE INDIRECT GRILL COOKING.
(COALS ON THE OUTER AREA AWAY FROM THE FISH) BASTE WITH BUTTER
EVERY 20 MINUTES (ABOUT 3 TIMES). COOK 20 MINUTES PER POUND OR
UNTIL FISH FLAKES.
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