Ode (Walleye) is a common staple among the Anishinaabe. It's a very meaty yet light white fish, packed with protein, collagen, and healthy Omega's. It's also easy to cook!
This recipe is traditionally made by steaming the fish in either corn husks or squash leaves. In place of corn husks or squash leaves you can use parchment paper.
Ode (Walleye) Fillets
Maple vinegar (or apple cider vinegar)
Shkop (ground Juniper berries)
Temido (diced tomatoes)
Dried greens (dandelion, plantain, lamb's quarters, onion grass or chives)
Parchment paper, corn husks, or squash leaves
Preheat oven to 400* Farenheit
Rinse and dry each fillet of fish
Spread a spoonful of sunflower oil onto the middle of a parchment paper square, mat of corn husks or squash leaves.
Salt and pepper the skin side of the fillet and place on top of the oil on the parchment paper, corn husks, or squash leaves.
Salt and pepper the meat side then sprinkle sumac and crushed juniper berries.
Sprinkle another spoonful of sunflower oil across the top of the fillet.
Sprinkle a spoonful of maple vinegar across the top of the fillet.
Mix the diced tomatoes with dried greens and salt and pepper to taste.
Spread the tomato mixture on top of the fish fillet.
Carefully fold up the parchment paper, corn husks, or squash leaves starting on the ends of the fish, the fold in towards the width of the fish bringing the ends of the paper together and fold down 2-3 times to close up.
Place each pouch onto a baking sheet and bake 5-7 minutes depending on the thickness of the fish. General rule is 10 minutes at 400*F for one inch of thickness. Walleye tend to be about 1/2" in thickness so check for doneness at five minutes.
Plate up with Mnomen (Wild Rice) and/or Nwidgeko Nyew (Four Sisters).