The Spring Spawn is on. Trout, perch, and walleye are schooled up to create another generation of finned family. Walleyes are especially tasty and begin to spawn heavily in just a few weeks.
The problem with many Montana fish is that older fish tend to have a consumption warning. Mercury, arsenic, lead, and other toxins are in any watershed that comes from Yellowstone Park. Geothermal features deliver natural pollution into the ecosystem. Mining has also polluted our waters.
Most fish need to be cleaned and rinsed thoroughly to decrease any potential contamination. The toxic chemicals are found mainly in the skin, fat, fin bases, and belly meat. With a thin and sharp filet knife, you can remove most issues. A thorough rinse and soak in cold water will also dilute and dissolve other toxins.
Once you have a clean and skinless filet, you can begin to enjoy the catch.
- 1 cup of minced onion
- ½ cup of minced celery
- 1 cup of minced carrot
- 1 tbsp. cooking oil
- 4 cups of dried breadcrumbs
- 2 tbsp. of chopped parsley
- 1 cup of fish broth or dry white wine
- Salt and pepper to taste
- 4 filets (about 2 lbs.)
- ½ cup of lemon juice. Fresh is always best. 2-3 lemons
- 4 tbsp of vermouth or white wine (you can get wine that has zero alcohol)
- 1 tbsp. of sour cream
- Pinch of Cayenne pepper or Old Bay seasoning
Sautee the onion, celery, carrots in oil. Add breadcrumbs and parsley. Toss together. Once done, add a cup of broth or dry white wine. Season and remove from heat. Set aside.
Preheat the oven to 350 degrees. Pat dry the filets and lay the filets on a cutting board. Press the filets to flatten them to about ¼ inch thick. I use the palm of my hands. Don’t smash or tear the filets.
Once the filets have been flattened, cover them with the stuffing mix. Press the stuffing against the filets to help them stick to the filets. Roll the filets and lay them seam side down into a slightly oiled baking dish. Spread any remaining stuffing over top of the rolled filets. Now pour the lemon juice and vermouth on top.
Bake uncovered for 30 minutes. Place the completed fish rolls onto their serving platter. Now stir the sour cream into the baking dish juices and allow them the sauce to thicken up. This takes 2-4 minutes. Spoon this sauce over the rolled filets. Add a pinch of cayenne pepper or some Old Bay seasoning on top as a garnish.
Serve with Mushy peas or just regular peas and vegetables. You will be amazed how wonderful this dish tastes. No other sauces are needed. The filet will be flaky and flavorful.
Let the good filets roll!
Montana Grant
