Walleye Quenelles with Garlic

Ingredients:

120 g/5 oz walleye
15 g/ 1/2 oz rice
15 g/ 1/2 oz butter
1/2 tsp garlic
50 g/2 oz water

Cook thick rice porridge, let it cool. Pass fish, rice porridge, and garlic tow-three times through a meat grinder with a fine plate, add 5 g (1/5 oz) of melted butter, finely mix it with damp hands, shape 10-12 quenelles and steam them until cooked. Serve with butter.

This recipe is for patients with bowel disorders.

Walleye Baked with Potatoes

Ingredients:

750 g/1 lb 12 oz fish
or 500 g/1 lb 2 oz fish fillet
800 g/1 lb 14 oz potatoes
1 tbsp flour
2 tbsp breadcrumbs
2-3 tbsp butter

Cut cleaned and washed fish along the spine, then cut each side across, season with salt and pepper and lay on a well-oiled skillet. Top with peeled, washed, and julienned potatoes. Set thin slices of potatoes on the sides of the skillet. Season potatoes with salt, sprinkle with flour, add fish stock or water, spread breadcrumbs and pour melted butter and put skillet into a heated oven. Depending on thickness of potatoes the dish will bake for 20-35 minutes.

If stock evaporates too quickly during baking — add more stock or boiled water. Sometimes lightly fried onions are added to the fish before potatoes.

When serving sprinkle fish with chopped herbs. Serve with green salad with vegetables or fruits, cucumbers, pickles, or sour cabbage.

Walleye in White Wine

Ingredients:

750 g/1 lb 12 oz fish
or 500 g/1 lb 12 oz fish fillet
1/2 cup dry white wine
200 g/8 oz mushrooms
1 tbsp flour
1 egg
200 g/8 oz white bread
4 tbsp butter

Put walleye fillet cut into pieces and sliced mushrooms (champignons or cepes) into a shallow pan, season with salt and pepper, add white wine and 3/4 cup stock (or water). Cook fish 15-25 minutes.

Make toasts. Remove crust from bread and cut into slices, one large and two smaller per each serving of fish. Saute bread in 2 tbsp of butter.

Pour off cooking liquid and make sauce as described in “Steamed Sturgeon” recipe. Remove from heat and season sauce with salt, add egg yolk mixed with 1 tbsp of butter and stir well.

To serve — put large slices of bread on a heated serving plate, put pieces of fish on top of bread, and mushrooms on top of fish. Pour strained sauce over fish. ┬áPut smaller slices of bread around the fish. Garnish with asparagus, green beans, or green peas.