WALLEYE COOKED ON SEA SALT
Submitted by: G.E. McIntyre

Walleye (Whole - gutted with head & scales on)
Rock Salt or Sea Salt (for human consumption)
Vegetables (Celery, Onions, Peppers-diced)

Directions: Prepare a bed of Rock Salt in the bottom of a non-reactive pan (a coarse Sea Salt will also work). A spray bottle of water is used to mist the Rock Salt so the salt will fuse together while cooking.

A whole Walleye gutted but with head and scales left on the fish is placed on the bed of salt. A dressing may be placed into the body cavity or a mixture of vegetables may be used to stuff the cavity. The scales will help prevent the meat from becoming too salty. A layer of salt is used to cover the fish. Mist this covering with water and bake in a 450 degree oven. The salt will fuse together in this high heat and the fish will steam in the salt covering.

Cooking time will depend on the size of the fish being cooked. The salt case will be cracked when serving the dish and caution is needed to prevent being burned.