I recently received an email from Paul Krupin of Direct Contact PR. He wanted to share a recent fishing experience and a great recipe for walleye.
I'd like to share that email and maybe you'd like to get some of your fish out of the freezer and into the baking pan. If you have a photo or recipe for fish or game that you'd like to share, email it to me at email@example.com.
"Thought I'd say hello, introduce myself, brag a little and share a recipe. I'm retired federal gov't environmental scientist attorney turned work at home publicist (figure that one out). I am an avid fisherman and I live in eastern Washington.
Caught a 12 pound walleye on the Columbia River a week ago, in the moonlight right below McNary Dam in 16 feet of water on the Oregon side of the river before the storm moved in. Picture attached.
Recipe: Gunflint Walleye
Lay sliced cleaned fillets in a baking pan.
In a small frying pan, melt butter with 2-3 cloves garlic diced, fresh parsley. Salt pepper, 2 tbs lemon juice and 2 tbs white wine, reduced on stove on medium for 3-4 minutes.
Pour on the fillets.
Grate ¾ cup romano cheese, hand drip onto the fillets,
Then spread ¾ cup bread crumbs on top of the cheese.
Preheat stove to 450.
Cook for 12-15 minutes depending on the thickness of the fillets.
Glad to make your acquaintance. Hope you enjoy the day.
Paul J. Krupin, Direct Contact PR