What is Bannock?
Bannock is a bread that you can cook using little more than a fire and a stick though it can also be baked or fried. Names for bannock include bush bread, trail bread, grease bread, Aboriginal Fry Bread or a French galette. It's exact origins are not known.
FRIED Multi-grain BANNOCK
Mix together: 2 cups Six grain flour, 1 cup white flour, 1 1/2 Tbls. baking powder, 1 tsp. salt, 1 tsp. sugar. Add 1 1/4 cups water. Makes a sticky dough. Break into pieces and flatten into 4 inch round patties. Punch a hole in the center. Deep fat fry till brown on both sides in the oil of your choice.
Fish Au Gratin (compliments of Carol McIntyre)
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 cup milk
1 cup grated cheddar cheese
1 lb. fish fillets
1 cup breadcrumbs
Melt butter in pan. Remove from heat. Blend in flour and salt. Slowly add milk. Return to heat and cook until smooth and thickened. Add cheese and stir well. Steam fillets gently for 5 minutes. Lay fillets in 9x13 baking dish. Pour cheese sauce over fish. Sprinkle with 1 cup bread crumbs tossed with 2 Tbsp. melted butter. Bake at 350 degrees for 20 minutes.
Bum’s Kabobs
Cut walleye fillets into two inch cubes. Place fish on kabob sticks by alternating with chopped yellow and orange peppers, chopped onion, mushrooms, and cherry tomatoes. To get the most flavor, make sure the veggies pretty much cover up the walleye cubes when on the kabob. This will help to prevent the fish from overcooking as well. Soak the kabobs in a marinade of chipotle lime or lemon pepper sauce an hour before grilling.
Grill for a few minutes. At the last minute, add grated cheese blend ( Asiago, Parmesan, and Romano) on top of the kabobs. Serve over a bed of rice.
Elegant Grilled Walleye and Linguini Platter (compliments of Brad Peters)
Marinate walleye fillets in butter, capers, and lemon juice. Arrange a bed of fresh spinach leaves on a platter. Pile cooked linguini mixed with Alfredo sauce on top of the spinach. Grill walleye on aluminum foil for a few minutes, adding more lemon juice as it cooks. Lay the grilled walleye fillets on top of the linguini and sprinkle with capers. Serve to your appreciative guests.
Walleye with Cracker Crumbs and Caesar Dressing
Cut walleye fillets into thirds. Put in bowl and cover with Caesar salad dressing. Crush a bag of soda cracker crumbs. Remove fish from dressing and roll fillets in cracker crumbs. Lay on a lightly oiled cookie sheet. Salt and pepper to taste and place in a 500 degree oven for 10 minutes.
Northern Pike in Blue Cheese Sauce
Northern fillets (or walleye, whitefish or bass)
One cup sour cream
2/3 cup of white wine
1 teaspoon of dried shallots
Dried onion flakes
A little salt and pepper
2 oz. of crumbled blue cheese
1 teaspoon flour
Bread Crumbs
Mix the flour into the sour cream, add the white wine and mix. Blend in the blue cheese, shallots and onion flakes. Layer the fillets in a buttered cake pan. Season to taste with salt and pepper. Pour cream mixture over fillets. Sprinkle top with bread crumbs. Bake in 300 degree oven for 30 minutes or until fish flakes easily. If fillets are thin, the cooking time is reduced.
Pickled Northern by John Hanson (Makes two quart jars)
1-1/3 cups water
1-1/4 cups white vinegar
One cup white sugar
2 teaspoons ground allspice
2 teaspoons whole yellow mustard seed
1 teaspoon caraway seed
3 teaspoons whole black peppercorns
Two medium red onions, sliced in thin rings
Two carrots cut into thin slices crossways
One handful fresh dill
Two bay leaves
Boneless fillets or bite size pieces
Prepare fish and then make enough of a salt brine (1/2 cup salt per quart of water) to cover fish. Soak the fish covered with brine in refrigerator for 48 hours.
In a saucepan, combine water, sugar, vinegar, allspice, mustard seed, caraway seeds and peppercorns. Bring mixture to a boil, stirring to dissolve the sugar. Remove from heat and cool to room temperature.
Arrange the fillets in jars, onions, carrots, dill and bay leaves (with a layer of fish–layer of onion and carrot, layer of fish, etc.) Put two or three sprigs of dill per jar, and one bay leaf. Pour the cooled pickling mixture into jars covering all ingredients with liquid. Cover and refrigerate for at least three days before serving.
Elegant Stuffed Lake Trout by Dolores Hartman
Sprinkle whole fish cavity of two 4 lb. Lakers with salt and pepper. Spoon in homemade stuffing:
One cup chopped onion sauteed in 1/4 cup butter
2 cups cubed bread crumbs
One cup shredded carrots
One cup sliced mushrooms
1 Tablespoon plus 1/2 tsp. lemon juice
1 beaten egg
1 chopped garlic clove
2 tsp. salt
1/4 tsp. marjoram
1/4 tsp. pepper
Place fish in wire grill basket (or wrap in foil), cover and grill on medium heat for 45–60 minutes. Baste with 1 stick melted butter and 1/4 cup lemon juice throughout grilling process.
