Seed-encrusted walleye and succotash
This recipe uses traditional Indigenous ingredients like pumpkin seeds, corn, squash and walleye that pack a punch of flavour.
YIELDS
4
TO
6
Ingredients
Yawékon house seasoning
- 1 tablepoon dehydrated ramps
- 1 tablespoon dehydrated wild garlic
- 1 tablespoon dehydrated oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Seed-Encrusted Walleye
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/4 cup hemp hearts
- Two walleye or pickerel fillets
- Sprinkle of Yawékon house seasoning
Succotash
- 2cups Lyed Tuscarora white corn or hominy corn (rinsed well)
- 1 cup green fresh beans
- 1 can pea beans
- 1 summer squash
- 1 zucchini
- 1 red pepper
- Green onion (garnish)
- 2 teaspoons Yawékon house seasoning
- 1/3 cup sunflower oil
Directions
Yawékon house seasoning
- Measure dehydrated ramps, dehydrated wild garlic, dehydrated oregano, salt and black pepper into a mortar and pestle or small food processor.
- Blend until powdered.
- Store in a jar with a tight-fitting lid.
Seed-Encrusted Walleye
- Blend seeds in a food processor and place on a plate.
- Pat dry fish with a paper towel to dry. Sprinkle house seasoning onto fish. Completely cover the walleye with the seed mixture. (No binder is necessary; an egg wash can be used.)
- Place fish in a fry pan or oven to bake.
- Bake 350 F for 15 minutes or until cooked through. If pan frying, cook on med heat till cooked halfway, five minutes.
- Turn only once to not break the crust off, and finish the other side until cooked.
- This can be served with a pesto or cranberry sauce for extra flavour.
Succotash
- Dice corn, green beans, pea beans, summer squash, zucchini, red pepper, and green onion in a uniform size.
- In a skillet at medium heat, sautée diced vegetables with sunflower oil for seven minutes.
- Add white corn and seasoning, and heat through for three minutes.
Serve
- Serve succotash with walleye, and enjoy!
