Krista's Recipe of the Week - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Krista’s Recipe of the Week

Krista cooking, Wilderness North staffAs the evening temperatures are starting to cool off a bit now that summer is winding down, I find myself thinking about comfort foods. Not the heavy meals of fall and winter, but something rich and savoury. One of the best ways to bring out these flavours is cooking with wine. The cardinal rule is use a wine you wouldn’t mind drinking and pair it with what you are cooking -whites for sea food and chicken, and reds for beef or other red meat. For the uninitiated, cooking with wine helps to enhance the flavour and aroma of the dish. The alcohol helps break down the ingredients, melding it with the flavour of the wine as it burns off, adding more body to sauces and meats. A classic sauvignon blanc is a great choice for most white meat, like this week’s Fish Cake recipe, due to its dryness and light subtle flavour. While you might be tempted to polish off the bottle you just cracked open… nothing says summer like sitting back with a cold one, so grab a bottle of Alexander Keith’s India Pale Ale and enjoy your afternoon or evening.
Happy Cooking!

walleye cakes, wilderness north fly-ins

Walleye Fish Cakes


  • 3 pounds walleye fillets
  • A Pinch of salt & black pepper to taste
  • 1/2 cup dry white wine
  • 1 shredded carrot,
  • 1 diced red onion,
  • 1 diced celery stalk,
  • 4 cups of panko bread crumbs
  • 2 cups mayonnaise
  • 1 tbs Old Bay seafood seasoning
  • 1 tsp salt
  • 2 tbs oil for frying

northern scenes, wilderness north


  •  1 1/4 cups mayonnaise
  • 1/4 cup stone-ground mustard
  • 1 smashed clove garlic clove
  • 1 tbs pickle juice
  • 1 tbs capers
  • 1 tsp prepared horseradish
  • 1/4 tsp cayenne pepper
  • 1/4 tsp hot paprika
  • 1/2 tsp hot sauce (Frank’s Red Hot)
    • Special equipment: a food processor


  • 1. Preheat oven to 375 F (190 C).
  • Place walleye fillets in a baking dish, cover with wine, and season with salt and pepper. Bake for 20-25 min or until fish flakes easily with a fork. Set aside to cool.
  • Mix carrot, red onion, celery, panko crumbs, mayonnaise, seafood seasoning, and salt in a bowl until well blended.
  • Break cookedwalleye fillets into large chunks, and mix gently with the above so the fish doesn’t break apart. Shape the mixture into 12 small patties.
  • Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry patties for 3-5 min per side or until golden brown.
  • Blend sauce ingredients together. Drizzle the sauce over the walleye cakes.
  • Serve and enjoy.

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