Recipes | Shining Falls Lodge

Shining Falls Lodge Walleye Recipes

We have been asked by almost every American plan group for at least one of our recipes for the walleye dishes we prepare for them. Here are a few of them to try out at home.

Walleye Cheese

Dip

This recipe is the result of finding interesting ways to use canned Northern Pike during the annual multi week canoe trips Ellen and her family have been on. Substitute some Shining Falls Walleye for the Pike and it becomes one of our favorite appetizers.

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Shining Falls Walleye Cheese Dip

Ingredients

For dip:

2 Walleye Fillets

1 cup Cream Cheese

1/3 cup Sour Cream or Mayo

1 tsp Worcestershire Sauce

3 drops of Tabasco Sauce

1 Tbsp of Lemon Juice

1/4 tsp Salt

Parmesan to sprinkle on top

For preparing fish:

Original version

1 tbsp Salt
1 tbsp Sugar
1 tsp Dill
1 tsp Peppercorns

Spicy version

1 tbsp cooking oil
1/2 cup Frank’s Red Hot Sauce

Preheat oven to 350 degrees F.

To prepare the fish cut the fillets into 1 inch pieces and cook it one of two ways:

Original: Boil the Walleye fillets in a pot of water with salt, sugar, dill and peppercorns until cooked through.

Spicy: Marinate the chunks of Walleye for 10 minutes in a bowl with Frank’s Red Hot Sauce. Cook the fish and hot sauce in a frying pan with a bit of oil until cooked through.

Mix all the ingredients for the dip together except the Parmesan Cheese, adding the fish pieces last so they will not break up too much.

Spread the dip 1½ inches thick in a pie plate or other oven safe dish and sprinkle parmesan on top.

Bake the dip at 350 degrees F for 30 minutes or until it bubbles throughout, then broil until golden brown.

Serve hot with tortilla chips.

Walleye

Roll-ups

This dish was introduced to Shining Falls Lodge by Chickie Harristal. After trying these ourselves we knew we had to put Walleye Roll-ups on our American Plan menu.

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Shining Falls Walleye Roll-Ups

Ingredients

4 small walleye fillets (15-16” fish)
3/8 cup breadcrumbs
1/4 cup grated cheese
1/4 cup butter
1/8 cup chopped celery
1/8 teaspoon dried dill
1/8 teaspoon dried parsley
1/2 cup milk
Salt, Pepper, and Lemon Juice

Preheat oven to 450 degrees F.

Make stuffing by mixing 1/4 cup breadcrumbs, grated cheese, 1/8 cup butter, chopped celery, dried dill, and dried parsley in a bowl.

Drizzle the fillets with lemon juice then salt and pepper on both sides.

Place about a tablespoon of the stuffing mixture on the fillet and roll it up.
Secure with a toothpick if necessary.

Butter a 9” x 9” baking dish and place roll-ups in a single layer in the pan.
Top with breadcrumbs and a drizzle of butter.

Bake at 450 degrees for 15 minutes.

Pour 1/2 cup of milk over the roll-ups and bake for another 5 minutes.

Broil until breadcrumbs are golden brown.

If you are using larger fillets, you will need to increase the baking time by about five minutes.

Walleye

Chowder

This is one of those dishes which is perfect for those days when the weather didn't cooperate but the fish still did! When the walleye chop is just right but the rain is misting down and the wind is a little cool. A rich and delicious chowder.

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Shining Falls Walleye Chowder

Ingredients

3 tbsp butter
3 strips diced bacon
1/2 cup diced celery
1 large yellow onion (chopped)
1/4 cup flour
3 cups cold milk
2 cups diced red potatoes (peeled)
2 eight-ounce walleye filets
One half cup whipping cream
1 tsp Salt
1/4 tsp Pepper
2 tbsp fresh chopped parsley

Melt the butter in a large stock pot over medium-high heat. Add the bacon and fry until the bacon begins to crisp.

Add the celery and onions, sauté both until onions turn slightly opaque.

Meanwhile in a separate pot, add potatoes to boiling water and cook until al dente. Drain and set aside.

Add flour to the onions, celery, bacon and butter to form a roux. Stir until the roux blends with the butter, forming an almost paste-like consistency.

Add cold milk (the cold milk will prevent lumping) and bring to a boil. Boil for a minute, stirring constantly to prevent burning.

Reduce the heat to a simmer, add 2 inch chunks of fish and stir gently for about 5 minutes before adding potatoes and simmering for another 5. The chowder will need to be stirred more often as it thickens to prevent burning. Be careful not to break up the delicate pieces of walleye.

You can adjust the thickness at this point. To thin it, simply add chicken stock, milk or water.

When the fish is cooked stir in the whipping cream, salt, pepper and garnish with parsley..

Walleye

Pizza

The flavor of a homemade pizza made from scratch is tough to beat. Add some walleye with a bit of hot sauce into the mix and the creation is unforgettable.

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Shining Falls Walleye Pizza

Ingredients

The dough (2 12" pizzas):

3 Cups All-Purpose Flour
1 Tbsp Sugar
1 tsp Salt
1 Package (2 ¼ tsp) dry yeast
3 Tbsp Olive or Canola Oil
1 Cup Warm Water

Pizza toppings (2 12" pizzas):

2/3 cup pizza sauce
1 14 oz (398 ml) can pineapple tidbits
1 10 oz (284 ml) can mushroom pieces
5 slices of cooked bacon, crumbled
2 walleye fillets
1/3 cup Franks Red Hot Sauce
3.5 Cups Mozzarella, Shredded

To prepare the dough mix 1 cup of the flour, sugar, salt and yeast together in a large bowl. Add the oil and water and mix for 3 minutes with an electric mixer (a dough hook works well). Stir in the rest of the flour. Once you can handle the dough, knead it for 5 minutes. It should become smooth and springy. Put it in a lightly oiled bowl and cover with loose saran wrap. Let it sit for 30 minutes or longer.

To prepare the fish cut the fillets into 1-inch chunks. Marinate in the hot sauce for 10 minutes.

Preheat oven to 425 degrees F.

Grease a pizza plate. Divide the dough in half. Stretch and pat each pizza into a round shape.

Bake for 7 to 8 minutes until crust begins to brown.

Meanwhile cook the walleye in a frying pan until done. (about 5 minutes)

Spread pizza sauce evenly over the pizza bases. Add toppings (pineapple, mushrooms, bacon, walleye). Spread the cheese evenly over the toppings. Add a little shredded cheddar for a sharper taste. Pat the toppings down so that the pizza is flat (this will help everything heat up evenly).

Bake the pizzas for 10 minutes at 425 degrees F. Broil the pizzas for 2 – 3 minutes.

Dig In!

Bacon Wrapped

Walleye

Bacon wrapped walleye, what more is there to say! This simple appetizer tastes even better than it sounds.

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Shining Falls Bacon Wrapped Walleye

Ingredients

2 Walleye fillets or 30 Walleye cheeks
10 -16 slices of bacon
BBQ sauce
Toothpicks

Use either walleye cheeks or cut the fillets into 1 inch walleye pieces

Wrap them in a third or half slice of bacon.

Hold it together by sticking a toothpick all the way through, the toothpick also helps to eat them later.

Preheat BBQ around medium to medium-high, or oven to 375 degrees F

Place the wrapped walleye about 1 inch apart on a lightly greased sheet of aluminum foil on a cookie sheet.

Place the cookie sheet on the BBQ or in the oven.

Wait until the bacon is cooked the desired amount on the bottom then flip, if they are cooking unevenly they may have to be moved around on the cookie sheet.

When the second side is almost done brush BBQ sauce on the top of the bacon and finish cooking.

Then let them cool at least a few seconds before trying (that’s the hardest part).

Parmesan Baked

Walleye

A simple recipe to create a moist flavourfull baked Walleye dish that everyone will enjoy.

Shining Falls Parmesan Walleye

Ingredients

6 Walleye fillets
3/4 cup breadcrumbs
3/8 cup grated parmesan cheese
1/4 cup melted butter
1/2 cup finely chopped onion
1/2 cup mayonnaise
1 1/2 tablespoons lemon juice
3/8 teaspoon black pepper
3/4 teaspoon seasoning salt

Preheat oven to 400 degrees F

Place fillets in a single layer in a lightly greased 9 x 13 baking dish

Combine cheese, butter, onion, mayonnaise, lemon juice, pepper and seasoning salt. mix thoroughly

Cover fillets with mixtur and then top with bread crumbs

Bake for 10 to 15 minutes until fish is flaky

Broil for anouther few minutes until golden brown