BAKED WALLEYE WITH WILD RICE
4 c. cooked White Earth Wild Rice
1/4 c. butter or margarine
1/2 c. diced onion
2-4 oz. cans mushroom pieces, drained
Salt and pepper to taste
1-1/2 c. or more, fine dry bread crumbs
2 sticks butter, melted
1/4 c. plus 2 T. sliced almonds
In a large skillet, melt 1/4 c. butter. Sate onion until almost transparent. Stir in mushrooms and wild rice. Turn heat to low, keeping wild rice mixture hot; gently stirring now and then. Season filets with salt and pepper. Put crumbs on waxed paper or in a pie plate. Coat filets in bread crumbs. Put filets on a sprayed 10x15” jelly roll pan or a cookie sheet with sides. (I lay a piece of foil in the pan first and then spray-less clean up!) Bake at 450 degrees for about 15 minutes. While fish is baking melt butter in a smaller skillet; add almonds and sate until barely brown. Serve filets with the rice as a side dish. Spoon buttered almonds over fish and wild rice.
Makes eight servings.