Recipe from Riverstone Restaurant. Eagle River, WI
Ingredients:
2 – 10-12 oz Walleye filets
juice of 1/2 lemon
1/2 tsp dried basil
1/2 tsp dried thyme
1 tsp sea salt
1/4 cup dry white wine
2 tbl butter
1/2 cup minced onion
1/2 cup minced celery
1/2 cup diced tomato
1/4 cup minced green pepper
14 oz can great northern beans (drained and rinsed)
2 eggs
1 tsp lemon zest
4 strips bacon, cooked and crumbled
1 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1-2 cups bread crumbs
Directions:
Season walleye filets with sea salt, lemon juice, basil and thyme. Place fish in large saute pan, with 2 cups water and wine. Poach until fish is fully cooked and flakes easily. Carefully remove meat from the skin and pick out any bones. Place flaked walleye in large bowl.
Saute onions, green peppers, and celery in saute pan with butter until softened. Add tomato at the end once removed from heat. Let ingredients cool.
Puree egg, beans, lemon zest and other seasonings in food processor. Add pureed mixture to flaked walleye. Fold in sauteed ingredients and bacon bits. Mix in bread crumbs until a small patty can be formed by hand. Cover with plastic wrap, and chill for several hours before using. Add more bread crumbs as needed is to soft.
To prepare for serving, form about 2 tbl walleye mixture into a 3 inch diameter patty about half inch thick. Pre-heat medium size skillet over medium high heat, add 2 tbl clarified butter or olive oil and pan fry desired number of patties until golden brown on each side.
