Baked Walleye with Lemon and Cream
Makes 4 servings
Method:
1 medium (1-1/2-pound) walleye, trout, or whitefish, filleted
3 bacon slices, chopped
1 small onion, minced
1/2 cup whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1/2 cup (2 ounces) shredded sharp Cheddar cheese
2 tablespoons fine dry bread crumbs
Method:
Lightly grease a shallow baking dish.
Preheat oven to 375F (190C). Rinse fish in cold water and pat dry with paper towels. Place 1 fillet, skin-side down, in greased baking dish.
In a heavy skillet, cook bacon until crisp. Add onion. Saute 2 minutes. Drain excess fat from skillet.
Add cream. Bring to a rolling boil; boil 1 minute. Add lemon juice, mustard and parsley. Spoon half of mixture over fish in baking dish. Top with second fillet, skin-side up.
Spoon remaining mixture over top of fish. Sprinkle with cheese and bread crumbs.
Bake 25 minutes or until fish flakes. Serve hot.
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