Walleye is a delectable fish cherished by many for its delicate flavor and versatile culinary applications. One exceptional way to savor walleye is by preparing it with a creamy, savory popcorn sauce atop a bed of potatoes and spinach. This culinary masterpiece combines the delicate taste of walleye with the flavors of a creamy popcorn sauce, complemented by tender potatoes and vibrant spinach. It presents a symphony of textures and flavors that will tantalize your taste buds. So, embark on a culinary journey as we unveil the secrets to crafting this exquisite dish, transforming your kitchen into a culinary haven.
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STEAK WITH CREAMED SPINACH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Pierce the beef all over with a fork; season with salt and pepper. Heat 1 tablespoon vegetable oil and the rosemary in a large nonstick ovenproof skillet over medium-high heat. Add the beef and cook, turning, until browned, 8 minutes. Drizzle with 1 tablespoon Worcestershire sauce. Transfer to the oven; roast until a thermometer inserted into the center reaches 125 degrees F for medium rare, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 15 minutes. Heat the remaining 1/2 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, 5 to 6 minutes. Slowly add the milk; cook, whisking, until slightly thickened, 1 minute. Stir in the spinach, sour cream and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper. Simmer until warm, about 2 minutes.
- Slice the beef. Halve the potatoes and fluff with a fork; top with the creamed spinach. Season with salt.
Nutrition Facts : Calories 406 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 102 milligrams, Sodium 204 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 36 grams
CRUNCHY-COATED WALLEYE
Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. -Sondra Ostheimer, Boscobel, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.
Nutrition Facts : Calories 566 calories, Fat 24g fat (4g saturated fat), Cholesterol 326mg cholesterol, Sodium 508mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 55g protein.
BEST FRIED WALLEYE
Steps:
- Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
- Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
- Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
- Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 40.2 g, Cholesterol 229.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 4.6 g, Sodium 492.1 mg, Sugar 0.5 g
CRISPY BAKED WALLEYE
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
- Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 10.4 g, Cholesterol 196.2 mg, Fat 6.3 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 2.3 g, Sodium 494 mg, Sugar 0.9 g
SPICY WALLEYE WITH VEGETABLES AND BASIL CREAM
Steps:
- Coat fish fillets with seasoned flour. In a large frying pan, heat oil over medium-high heat. Add fish and fry on both sides until crispy and brown. (You will probably have to fry fish in 2 batches.) Remove to a paper towel-lined plate to drain.
- In the same pan, melt butter. Add vegetables and saute over medium heat for about 15 minutes or until fork-tender. Meanwhile, heat whipping cream and basil in a small saute pan until thickened.
- To serve, place vegetables on plate, top with fish, and drizzle with basil cream.
ITALIAN-STYLE WALLEYE
Herbs and melted cheese dress up fillets in this recipe recommended by Cathy Lueschen from Columbus, Nebraska. "When I want a quick fish dinner, this is the recipe I turn to," she relates.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place walleye in a greased shallow 3-qt. or 13x9-in. baking dish. In a small bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over fish., Bake, uncovered, at 350° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 108mg cholesterol, Sodium 570mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
WALLEYE WITH POPCORN CREAM SAUCE WITH POTATOES AND SPINACH
Make and share this Walleye With Popcorn Cream Sauce With Potatoes and Spinach recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 2h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Special equipment: Chinois (China cap) or fine mesh strainer.
- For the sauce:.
- Combine the cream, stock, peppercorns, shallots, bay leaves, onions, garlic, thyme and some salt in a sauce pot. Bring to a simmer and cook over low until the vegetables are soft, 1 hour. The cream will have reduced by about one-quarter.
- Strain the cream mixture through a chinois, adjust the salt, and reserve warm for later use.
- Pop the popcorn on the stovetop with the canola oil, or use a popcorn maker.
- Fill a blender halfway with the cream mixture. Add the popcorn until the blender cup is full. Blend the mixture until smooth, adding popcorn until you reach the desired thickness. Strain the mixture through a chinois or fine mesh strainer. Repeat for the remaining cream and popcorn. Adjust the seasoning with salt and finely ground pepper. Reserve in a warm place until ready to use.
- For the walleye:.
- Sprinkle the fillets on both sides with salt. Sprinkle one side of each fillet with the instant flour until just coated, shaking off any excess flour.
- Heat the oil in a skillet until just smoking. Add the fish to the pan, floured-side down, and turn the heat to medium-high. Cook the fish three-quarters of the way through on that side, and then flip. Add the butter to pan and baste. Cook until just before the fish wants to flake apart when pushed.
- Saute the mushrooms and potatoes in the same pan, adding more butter if necessary, until golden brown. Add the spinach and cook to wilt. Add 1/2 cup of the popcorn sauce and the parsley to the pan. Adjust the seasoning with salt, pepper and some lemon juice. Arrange the vegetables in 4 large bowls and spoon some more sauce over the vegetables. Top each bowl with the sauteed walleye, then garnish with the parsley and dust with the smoked paprika.
Nutrition Facts : Calories 2140.2, Fat 191.9, SaturatedFat 103.7, Cholesterol 709.6, Sodium 1098.7, Carbohydrate 56.1, Fiber 5.8, Sugar 12.1, Protein 58.7
Tips:
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. This is especially important for the walleye, potatoes, and spinach.
- Don't overcook the walleye: Walleye is a delicate fish, so it's important to cook it carefully. Overcooked walleye will be dry and tough.
- Make sure the popcorn cream sauce is thick enough: The popcorn cream sauce should be thick enough to coat the back of a spoon. If it's too thin, add a little more cornstarch or flour.
- Season the dish to taste: Be sure to taste the dish before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or garlic powder.
- Garnish the dish with fresh herbs: Fresh herbs, such as parsley, chives, or dill, can add a pop of color and flavor to the dish.
Conclusion:
Walleye with Popcorn Cream Sauce with Potatoes and Spinach is a delicious and easy-to-make dish that is perfect for a special occasion. The walleye is cooked to perfection and the popcorn cream sauce is rich and flavorful. The potatoes and spinach add a healthy and colorful touch to the dish. This recipe is sure to impress your guests!
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