Baked Stuffed Walleye
Ingredients
1/2 cup diced onion
3/4 cup sliced mushrooms
1/2 cup Roberts Butter
3 tablespoons vinegar
1 1/2 cups dry bread crumbs
1/2 cup Roberts Milk
1 Roberts Egg White, slightly beaten
salt and pepper to taste
2 tablespoons sweet pickle relish
1/2 teaspoon curry powder
1 whole dressed walleye (about 2 1/2-3 pounds)
Preparation
Saute onion and mushrooms in 2 tablespoons butter about 10 minutes; stir in vinegar and simmer 10 minutes longer; cool to lukewarm. Soak bread crumbs in milk; squeeze out excess milk and add crumbs to onion mixture. Add beaten egg white, salt, pepper, pickle relish and curry powder to onion mixture. Season fish on all sides with additional salt and pepper; stuff with bread mixture. Close opening with skewers or picks; place in a well-buttered baking dish. Melt remaining butter; brush over fish. Bake at 375° about 40 minutes, or until fish flakes easily when tested with a fork. If desired, serve with Creole Sauce.
Yield: 4 to 6 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.