| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Salt and pepper |
| 1 |
c |
Sour cream |
| 1 |
|
3-lb. walleye; scaled and dressed |
| 1/4 |
ts |
Thyme |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Finely minced onion |
| 1/2 |
c |
Bread crumbs |
| 2 |
tb |
Soft butter |
| 2 |
tb |
Lemon juice |
| 5 |
sl |
Bacon |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Sun, 11 Feb 1996 10:35:49 -0500
Scale but don't skin the walleye and pick a 3-3 1/2-pounder. Salt and
pepper the fish. Mix the minced onions with soft butter and spread inside
and outside the fish.
Lay the bacon strips on the bottom of a shallow baking dish and lay in the
fish.
In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon
juice and spread the mixture over the fish. Bake at 325 degrees for about
30 minutes. Serve with tossed salad and baked potato.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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