This week we had the wonderful opportunity of hosting our fifth Project Healing Waters event at Striker’s point, and enjoyed spending some time with the Canadian boys on their way back home. Unfortunately we were unable to meet the US crew, but would have loved to. In honour of the Newfoundland boys, I decided this week I would feature a slight twist on a traditional Newfoundland dish. We serve walleye au gratin at our American Plan Lodges as a starter and everyone loves it… Now you will too.
To top off a great meal, chase the fish with a shot of fine Newfoundland screech. Or, if you’re looking for something more classy, I suggest pairing it with a lovely Riesling from the Alsace region of France…called Willm. I found its crispness cut through the richness of the au gratin and complemented the fish quite nicely -A definite must when feasting on such a culinary delight.
Stay tuned for next week when Deborah reveals the secrets behind the classic Striker’s walleye chowder.
Wilderness North Walleye au Gratin
- 1 lb cubed walleye fillets
- 1/4 cup butter
- 1/4 cup flour
- 1 1/4 cup of milk
- 1 tsp salt
- 1 pinch of pepper
- 1 small onion finely chopped
- 1/2 cup bread crumbs
- 1/2 cup grated cheddar cheese
- Preheat oven to 375*F and spread walleye over bottom of greased casserole dish.
- In a heavy sauce pan or cast iron skillet melt butter, gradually stir in flour and mix until smooth. Remove from heat.
- Gradually stir in half the milk and mix until smooth & shiny.
- Return to heat and slowly add: the milk, salt & pepper, and onion. Cook while stirring occasionally until smooth and thick.
- Pour sauce over walleye. Cover with breadcrumbs and grated cheese.
- Bake in 375*F oven for 15-30 minutes or until sauce bubbles and fish is cooked.