Text 8262, 113 rader
Skriven 2011-03-11 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Walleyes
================
-=> Quoting Dave Drum to John Guillory <=-

 DD> One of my pet peeves is that walleye is wildly popular around here.

And here. (We call them pickerel.)

 DD> But, one *damned* seldom gets real walleye ... The walleye is
 DD> considered by many to be the pinnacle of freshwater fish with respect
 DD> to culinary taste and texture.

It is certainly my favourite freshwater white fish, with char being
my favourite pink fish.

 DD> Most commercial fisheries for walleye are
 DD> situated in the Canadian waters of the Great Lakes, but there are other
 DD> locations as well.

Lake Winnipeg, Lake Winnipegosis and Lake Manitoba are big too.

Great Slave Lake has a commercial fishery as well but it is quite
small and economically marginal because it is so far away from the
marketplace and expenses are high but it must compete with the Great
Lakes on price. Buckley and his cronies catch about 340 tons of fish
a year (the biologists say the lake could support a 2000 ton quota),
which is comprised of, on average, about 238 tons of whitefish, 85
tons of trout and just 8 tons of walleye. They also catch a lot of
pike and burbot but only retain 9 tons, releasing the rest, as that
is all the market will absorb. At his retail operation, he charges
twice as much for walleye as for whitefish but always runs out of it
first.

Lately I've been ignoring pike at $2/lb, buying burbot at $2,
whitefish at $3, trout at $5 and walleye at $6, if he has any by
the time I show up. 

 DD> But, if all the fish served as walleye on a single AYCE Friday were 
 DD> truly walleye - there would be no fish left in the water to reproduce 
 DD> more walleye. Rather much of what is sold as "walleye" is whiting or 
 DD> pollock or other similarly flabby white-fleshed fish.

They aren't even close in taste or texture. Does nobody call them on
it?

Walleyes retail for about $13-$14 per pound in major urban centres
in the south. An AYCE joint would go broke fast if they served the
real thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauced Fish Balls on a bed of Wild Rice and Hazelnuts
 Categories: Scandinavia, Fish, Sauces, Nuts, Rice
      Yield: 4 Servings
 
  1 1/2 c  Water
  1 1/2 c  Dry white wine
      1 sl Onion
      8    Whole allspice
      1 ts Salt
      1 lb Walleye fillets
      2    Eggs
      1 tb Cornstarch
      1 ts Salt
    1/4 ts Nutmeg
    1/4 ts Allspice
      1 c  Whipping cream
           FOR SAUCE:
           fish broth reduction
      1 c  Whipping cream
           SERVE WITH:
      4 c  Cooked wild rice
    1/4 c  Butter
    1/2 c  Coarsely chopped hazelnuts
 
  Based on Norwegian Fiskbollar
  
  Put water, wine, onion, allspice and salt into a shallow skillet
  and heat to boiling.
  
  Fit food processor with steel blade.  Turn on and drop the fish
  fillets in one at a time; then add the eggs, cornstarch, salt,
  nutmeg and allspice; process until smooth.  Slowly add the cream
  and process until light and fluffy.

  Drop rounded spoonfuls of the fish mixture into boiling liquid.
  Heat to a simmer and cook 5 to 10 minutes.  Remove with a slotted
  spoon onto a paper towel.

  When all the fish balls are cooked and removed, boil the liquid
  down until only a thin glaze remains.  Add the additional whipping
  cream, whisking until smooth and boil just until reduced to a
  pouring consistency sauce. Return fish to sauce and reheat. Set
  aside.
  
  The wild rice can be cooked ahead.  Heat butter in another skillet
  and add the nuts; brown 2 minutes.  Add the cooked wild rice, toss
  until heated through. Turn out onto platter and top with fish
  balls and sauce.
  
  From: Beatrice Ojakangas
 
MMMMM


Cheers

YK Jim


... My life is not boring or at least what I can remember of it.

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