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burbot stuffed eggs in tomato sauce
4 hard cooked eggs 1 cup fresh cooked bubot chopped
2 tbs mayonnaise 2 slices bread toasted and quartered
1 tbs milk 1/4 cup sharp grated cheese
1/2 teaspoon salt 1 teaspoon lemon juice
remove shells from egs and cut in half lengthwise. remove yolks and mash them in a bowl add mayo, milk, salt and lemon juice blend thoroughly.
add burbot lightly heap egg white halfs and place on toast 1/4ers arranged
in a single layer in a glass baking dish pour tomato sauce (below) over all.
sprinkle with cheese and bake at 375 for 15 to 20 minutes. searve immediately
tomato sauce
1/2 teaspoons green pepper 1/8 teaspoon onion juice
1 tbls finely chopped celery small can tomato soup
2 tbls butter 1/2 teaspoon salt
1/2 teaspoon sugar
saute' green pepper and celery in butter until soft , about 5 minutes.
add remaining ingredients and stir to blend well bring to a boil
and your done
Last edited by backwoods; 06-23-2009 at 03:39 AM.
Reason: fixin it
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how to fillet a pike video
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how to fillet a burbot
not the best video but the best i could find
http://www.youtube.com/watch?v=p6nJrc3B0AU
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recipe
medic179
Junior Member Join Date: May 2008
Posts: 8
Salmon Recipe
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This is my favorite recipe for salmon.
Get a bottle of salmon rub (prudhommes or mccormicks) and liberally season the meat side of the fillets as your grill is getting hot.
Melt a stick of butter in a pan
let salmon fillets sit for about 20 minutes in fridge to allow seasoning to penetrate the meat.
place salmon, meat side down on a pre greased/ hot grill for 3 minutes.
turn fillets over and baste with butter often until salmon done
thats it..... great simple recipe
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Medic179
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Bacon Wrapped Walleye appetizers
Pre-cook bacon. Don't overcook bacon, leave it limp. Cut the bacon in half so the strips are half as long. Cut walleye fillets into 1.5" square bite size pieces. Wrap the walleye pieces each with a piece of bacon, insert a toothpick to hold in place. Heat grill to med/low and lay a piece of tin-foil down. Place the bacon wrapped walleye on the tin-foil to cook, flipping them once. when done put a dap of BBQ sauce on them. Enjoy.
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Anyone smoke walleye?
I just tried this last week when smoking a batch of salmon. I'd never heard of anyone doing it, but decided to try it. It turned out ok, I think I can make it better. Let me explain...
I usually leave my smoker salmon in pretty big pieces and the walleye I thawed out was quite a bit smaller pieces. Because the pieces were smaller, they absorbed more brine and got a little extra salty and of course they dried out a little when cooked alongside larger pieces of fish. I did take them off early, but it was not early enough. In any event, the fish was firmer than salmon when smoked, because it was a little overcooked, it was almost a little rubbery.
I think I will try it again, but will try to match the size pieces better with the salmon I'm doing along with it, so it doesn't get over brined or over cooked.
FWIW, my smoking recipe:
I use about 7-8# fillets. Dissolve 1Cup table salt and 1C brown sugar in 1 qt warm water til dissolved. Add 3 quarts more cold water. Sometimes I throw ice in the quarts as I measure them out to cool it before the fish goes in. That's it, I brine it for 8-9 hours. Soak apple and hickory chips at same time.
Rinse fillets well and set out to dry with a fan on them for 20-30 minutes, trying to get that skin on them so seal in moisture. I put newspapers down, then wax paper. Be sure to spray your racks with no stick spray, really helps with cleanup.
I have a propane smoker with thermometer on the door and try to get it 220-230F for 1.5 hrs before I turn them over for about 1+ hr more. I always like it, but when it comes right off the smoker is when it's the best...Still warm!
Wrap what will be eaten soon in foil, the rest gets foil, then vacuum packed for freezer.
As I said, next time I do walleye, I'll probably cut brine time to 5-6 hours and time in smoker maybe 1.25 hrs total.
BTW, this recipe was given to me by a good fisherman named Dan. He's a good coach
Last edited by DooFighter; 11-24-2009 at 09:14 PM.
Gary
"SeeSwell"
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walleye and stuffing
Ok try this,
cook 4 pc. bacon
Sautee in bacon grease the following chopped veg.
2 sm. onion
2 clove garlic
3 celery
7-8 mushrooms
After veggies are soft add 1 1/2 cup hot water and a box of stovetop stuffing
fluff
In a greased baking dish add two nice walleye fillet'
season with garlic salt and season salt and salt and pepper to taste
place bacon on fillet's
spread stuffing mix over the fillet and bacon
bake for 20-25 min. on 425
OMG enjoy.. be greedy and dont share because in an hour or so you will want more......
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