Another play on a classic today, the eternal combo of fish sticks and mac and cheese.
While I didn’t fry the walleye, you could. I seasoned the walleye with salt and pepper, cut a shallow slit in the top of each fillet and stuffed them with a combination of fresh herbs. Then a drizzle of olive oil and it’s into the oven for about 15 minutes, depending on the size of your fishies. If you have the time, brown some butter in a pan with a sprig of fresh rosemary for a quick and flavorful brown butter sauce to drizzle over your fish.
Spaetzle is a simple batter to mix up. I used about two cups (half whole wheat flour from Flying J Farm and half unbleached white flour from prairie Mills) along with 3 local eggs and about a half a cup of milk from Snowville. You want it nice and thick (like pudding almost) so you can press it through a colander with the back of a spatula over a deep pot of salted boiling water. You don’t want it running through of its own volition, you need to push it through, otherwise you’ll be left straining out a bizarre oatmeal-looking slop. (Not that this has ever happened to competent Persephone.) Each batch of teeny tiny dumplings are done in about a minute. Lift the spaetzle out of the water with a strainer and place on a clean kitchen towel to drain.
Homemade cheese sauce is a snap to make. Warm a chopped yellow tomato and some garlic and add it to the cheese sauce to give a potentially heavy dish a nice touch of freshness. Mix in a couple of generous spoonfuls of the tomato cheese mixture into the spaetzle that’s been moved to a saute pan to rewarm.
Serve the two together and you might be able to get your kids to try your version every once in a while. And every once in a while is not a very bad start.
The only items in dinner that were not local were the olive oil and the salt and pepper. Neat-o. Complete sourcing can be found on the Farms and Producers page.