4 - 6 servings
How to cook Walleye or Saugeye au Gratin
- 1 1/2 pound walleye or saugeye fillets
- Salt and pepper
- 2 tablespoons capers and juice
- 2 red bell peppers
- 1/3 cup bread crumbs
- 1/4 cup Parmesan cheese
- 2-3 cloves garlic, minced
- 1/2 teaspoon thyme
- Cooking oil
- Mix bread crumbs, Parmesan cheese, and thyme, set aside.
- Roast red bell peppers under a broiler, turning them as the skin blackens.
- Place red bell peppers into a paper bag for 5 minutes, making sure the bag is closed (this will help with the skin-removal process).
- Remove bell peppers from bag, and pull the blackened skin off of bell peppers. Remove seeds and stems, slice into thin strips.
- Cut walleye into bite-sized pieces (about 1-inch). Season the fish with salt and pepper. Heat oil in a pan.
- Saute fish for 5-10 minutes or until cooked through, adding garlic during the last few minutes of cooking.
- Remove pan from heat and add bell peppers, capers, and half of the bread crumb mixture. Stir well, and spoon into a shallow baking dish.
- Sprinkle the rest of the bread crumbs over fish, and place under broiler until browned.
- Serve the Walleye or Saugeye au Gratin hot.
The Walleye or Saugeye au Gratin recipe is delicious, simple, and really easy to cook.
adapted from French cuisine is a type of casserole dish that is covered with Bechamel sauce or Mornay sauce, topped with buttered breadcrumbs and/or grated cheese and either baked or broiled, then served in its baking dish with a golden crust.
This recipe for Walleye or Saugeye au Gratin serves/makes: 4 - 6 servings
The Walleye or Saugeye au Gratin recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Walleye
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed