The Family Cookbook
Culinary Heirlooms
by Doug Anderson
Reprinted from Bulletin 069, November 9, 2003

     Okay Foodies, I've got quite the installment for you today, so pay attention, and for Heaven's sake, stop slouching. Today's recipe is actually TWO recipes that coordinate beautifully to produce one fabulous meal. It is simple, yet elegant. It is, in a word, Hubba-hubba. That might be two words, I'm not sure, but I prefer to hyphenate it.

     But enough of this chin music. (That one was for Weston, again.) Check out:

Donnie's Pecan-crusted Walleye

1/4 cup flour
1/4 cup cornmeal
1/2 tsp. Tony's Cajun Seasoning
1 egg, beaten
1/2 cup finely chopped pecans
2 - 8 oz. Walleye fillets (Other white fish may be substituted.)
2 Tblsp. peanut or grape seed oil
2 Tblsp. butter

Mix flour, cornmeal and seasoning and cover fish with this mixture.
Apply eggwash to fish and then quickly cover with pecans, making sure the fish is
well-covered on both sides.
Heat oil and butter in skillet, add fish and saute until golden brown, checking fish
for doneness at intervals.
Serve with Lemon Caper Sauce. (See below.)
Patty's Lemon Caper Sauce

2 Tblsp. butter
2 Tblsp. flour
1 cup chicken stock
juice of 1 lemon
zest of 1 lemon, minced
1/4 tsp. salt
1/4 tsp. Cayenne pepper
2 Tblsp. small capers

Melt butter in sauce pan over medium heat.
Add flour and cook for 2 minutes.
Add stock, blending with whisk until mixture thickens to a gravy-like consistency.
Add Lemon juice, zest, seasonings and capers.
Heat through, drizzle onto plate and top with pecan-crusted walleye. (See above.)

    See what I mean? It's a Minnesota thing. If you live near a clean lake or a good grocery store, you are in luck. Thanks, Donnie and Patty, for such a cool meal idea!

      How about sending me something that represents your state/ country/ mental illness ? I would love to get into print for you! See you next week!

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