solopaddler Posted July 18, 2007 Report Share Posted July 18, 2007 Yeah yeah I know, I'm morphing into Martha Stewart here , but trust me it's delicious! Baked Walleye In Sour Cream Salt and Pepper 1c Sour Cream 1 3lb Walleye, filleted 1/4ts Thyme 1/2c grated Parmesan Cheese 2tb Finely minced onion 1/2c breadcrumbs 2tb soft butter 2tb lemon juice 5 strips of bacon Salt and pepper the fish. Mix minced onions and butter and spread on both sides of the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish skin side down. In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon juice and spread mixture over the fish. Bake at 325 for 30 mins, give or take. Mmmmm..... (side note: it just scored me major brownie points with my wife....something to consider if you're married ) Link to comment Share on other sites More sharing options...
Greencoachdog Posted July 19, 2007 Report Share Posted July 19, 2007 Oh Gawd!!! I hope Daplumma doesn't see this one!... the next thing yanno, it'll be a barrage of his "recipes"... he's a real Suzy Homemaker kinda guy yanno. Link to comment Share on other sites More sharing options...
Shelley Cooper Posted July 19, 2007 Report Share Posted July 19, 2007 LOL... I'm married....I think I'll try it.... Sounds yummy... Thanks for sharing... Link to comment Share on other sites More sharing options...
Nemo Posted July 19, 2007 Report Share Posted July 19, 2007 Filleted with Skin on or off? Sounds good I have evrything in the fridge but the Walleye - dang. Link to comment Share on other sites More sharing options...
solopaddler Posted July 19, 2007 Author Report Share Posted July 19, 2007 Filleted with Skin on or off? Sounds good I have evrything in the fridge but the Walleye - dang. Well actually the recipe called for "scaled, filleted and skin left on" I was too lazy to scale the fish and didn't want to leave the skin on so I used regular fillets and it tasted great. Still put skin side down so they don't curl up though. (If you're close to Dundas stop by, you can have some of my fillets ) Link to comment Share on other sites More sharing options...
Nemo Posted July 19, 2007 Report Share Posted July 19, 2007 Thanks Solo I will keep that in mind. Maybe I'll bring some Steam Whistle and you can demostrate your technique..... Link to comment Share on other sites More sharing options...
solopaddler Posted July 19, 2007 Author Report Share Posted July 19, 2007 Oh Gawd!!! I hope Daplumma doesn't see this one!... the next thing yanno, it'll be a barrage of his "recipes"... he's a real Suzy Homemaker kinda guy yanno. Link to comment Share on other sites More sharing options...
Daplumma Posted July 19, 2007 Report Share Posted July 19, 2007 (edited) Oh Gawd!!! I hope Daplumma doesn't see this one!... the next thing yanno, it'll be a barrage of his "recipes"... he's a real Suzy Homemaker kinda guy yanno. Hey Dawg..ESAD!I got yer Suzy Homemaker son!By the way,sounds like a good recipe but not too many 3 lb walleyes here. Joe Edited July 19, 2007 by Daplumma Link to comment Share on other sites More sharing options...
Greencoachdog Posted July 19, 2007 Report Share Posted July 19, 2007 (edited) Hey Dawg..ESAD!I got yer Suzy Homemaker son!By the way,sounds like a good recipe but not too many 3 lb walleyes here. Joe If I remember correctly... there weren't that many Walleyes of any size for you on the West Arm either!!! btw... glad to see you're feeling well enough to "try" to insult me... was gettin' worried about ya there for awhile. Edited July 19, 2007 by Greencoachdog Link to comment Share on other sites More sharing options...
Mike the Pike Posted July 19, 2007 Report Share Posted July 19, 2007 Mike with your young little crew you have to do more sucking up in order to go fishing more often .Great stratedgy.It has become much easier for me I just bring my Son and the wife is glad to get rid of us.Looks like a tasty recipe I will have to try that. MTP Link to comment Share on other sites More sharing options...
crappiesteve Posted July 19, 2007 Report Share Posted July 19, 2007 Sounded good until you mentioned..sour cream..no way for me. Steve Link to comment Share on other sites More sharing options...
solopaddler Posted July 19, 2007 Author Report Share Posted July 19, 2007 Mike with your young little crew you have to do more sucking up in order to go fishing more often .Great stratedgy. Sadly, there's some truth to that statement, although I still fish way more than all my other married friends combined . Looking forward to the day when my kids are old enough to join me as well. Link to comment Share on other sites More sharing options...
lookinforwalleye Posted July 19, 2007 Report Share Posted July 19, 2007 Filleted with Skin on or off? Sounds good I have evrything in the fridge but the Walleye - dang. I don`t think you need Walleye with all that other stuff on the Walleye you probably couldn`t tell it`s a Walleye anyways! Link to comment Share on other sites More sharing options...
aniceguy Posted July 19, 2007 Report Share Posted July 19, 2007 (edited) Well actually the recipe called for "scaled, filleted and skin left on"I was too lazy to scale the fish and didn't want to leave the skin on so I used regular fillets and it tasted great. Still put skin side down so they don't curl up though. (If you're close to Dundas stop by, you can have some of my fillets ) hey Mike I ll be over soon......can ya cook em for me too lol sounds like a good meal and ahhh ya you fish way more then your married friends...... Edited July 19, 2007 by aniceguy Link to comment Share on other sites More sharing options...
Dutch Posted July 19, 2007 Report Share Posted July 19, 2007 Thanks Nancy boy......just kidding sounds great. Probably be good with crappie too, just reduce the cook time.. Link to comment Share on other sites More sharing options...
watertight Posted July 19, 2007 Report Share Posted July 19, 2007 How do I print solo paddler's recipe from this thread? Thanks. Link to comment Share on other sites More sharing options...
douG Posted July 19, 2007 Report Share Posted July 19, 2007 Highlight the text you want to print. Right click on your mouse and select 'Copy'. Then, open a new Word or Notepad document, right click on your mouse again, and select 'Paste'. Now you can print this or 'Save As', to add to your recipe library on your pc. Link to comment Share on other sites More sharing options...
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