The Menu And The Recipe

[Feathers and Fins]

Walleye is the meal

Preheat oven to 350

Take to fillets and soak them overnight in buttermilk in the refrigerator.

Wash off with cold water

dry on paper towels

Place on aluminum foil

LIGHTY sprinkle Accent flavor enhancer on the meat

Add some fresh cilantro and chives

Add fresh Green chilies

This should be how they look

Wrap the foil over them and bake for 20 minutes.

At 20 minutes remove from oven and sprinkle Parmesan Cheese over them and place them back in the oven for 5 minutes with foil open

Pull out and add shredded Monterey Jack, Extra Sharp Cheddar, Queso and Asadero cheeses place back in oven for 5 minutes with foil open

Remove and serve.

Finished product

[Mitch f]

Looks good!

[rps]

Bravo!

[Jeff Olson]

sounds and looks good Scott! I will have to try it!

[Jack Jones]

Out of curiousity, why soak overnight in buttermilk? What does that do for the fillet?

[Quillback]

I think I'd skip the buttermilk soak, but the rest looks good!

[Feathers and Fins]

It adds a little flavor.

[rps]

The recipe is solid, but the buttermilk bath has greater value for striper, white bass, and catfish filets. With walleye it becomes a gild the lily step, IMO.

Buttermilk is acidic and will tend to break down the protein, but not as bad as pineapple juice. With striper and white bass, the effects are useful for the tougher flesh near the place you remove the red streak. On large catfish the area near the removed yellow streak can stand the same treatment.

I use the buttermilk soak every time I want to fry chicken - of course I add a liberal amount of Franks Hot Sauce to the buttermilk. Give you some ideas?

[Mitch f]

I had to post this! Jacques Pepin is the absolute best cook on TV, used to cook for De Gualle. This is something that intrigued me...mainly how masterful he is!

http://www.youtube.com/watch?v=kAekQ5fzfGM

[ness]

F&F -- I'd do the buttermilk, just like you did. Poo on those know-it-alls.

ps: I'd nix the cilantro.