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Article Archives/Walleye Lovers:  Finger Lickin' Cheeks

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Walleye Lovers:  Finger Lickin' Cheeks

USSFN: (CHICAGO, IL) - You just finished filleting that walleye and you start to toss the carcass on the rocks for the birds. Wait, don't forget the tasty cheek meat. It can be a pain to cut out but worth it.

There's a tapas bar (an appetizer-only cafe, not topless) in Chicago's Wrigley Field district that serves these for around $5.00/dozen. For best results, sauté them in butter. Season to taste with lemon pepper. You won't regret the extra effort.

If you want something special to accent the dish, prior to cooking, chop up a tablespoon of garlic and add it to about a 1/2 cup of your favorite olive oil.  Add to this just a little sprinkle each of chopped thyme and peppercorns.  Set aside for an hour to let the oil take on flavor.  Quarter one or two cherry tomatoes for each serving of cheeks.  Surround the appetizer with these and spoon the oil mixture over them.

This accent also works very well with baked cod.  The oil mixture can be warmed and brushed or spooned over the fish as well.  Substitute a dash of salt instead of lemon pepper in this instance.  The result will be an old world Italian flavor.  - Jim