Campfire Quick Hors D'oeuvres
Cooking MethodGrilling
Ingredients
- 24 walleye cheeks or eight 1 x 2-inch portions of walleye fillets
- 1 md onion, minced
- 1 sm clove garlic, minced
- 1 md red pepper, minced
- 4 ounce serrano ham (or prosciutto or any ham), minced
- 1/2 c fresh parsley, minced
- 1 ts paprika
- 1/4 c dry white wine
- salt
- 4 tb dry bread crumbs
Instructions
Yield: 4 Servings. Heat oven to 375 degrees or reduce campfire coals to glowing embers. In a skillet over medium heat, saute the onions, garlic, and pepper until soft, about 10 minutes. Stir in the ham, parsley, paprika, and wine. Season to taste with salt. Simmer until the liquid has been absorbed, about two minutes. Place two or three walleye cheeks or one portion of walleye fillet on a slightly oiled foil "boat" about 4 inches in diameter with sides pinched into raised edges about 1/2-inch high. Place the boats on a baking sheet (for the oven) or on a foil sheet (for the campfire). Spoon three tablespoons of the onion mixture over each portion of walleye, then sprinkle with bread crumbs. In the oven, bake about 15 minutes, until tops are brown. Over a campfire, place the foil boats at the edge of the coals and cover with a foil canopy slightly opened toward the main portion of the fire. Halfway through baking, switch the boats farthest from the fire with the boats closest to the fire.