• 3 cups cubed Walleye
• 8 cups cooled Mashed Potatoes
• 1/8 cup finely chopped Onion and Celery
• 1 tsp finely chopped garlic
• 1 egg
• 1 cup Autumn Harvest Blend with Chicken Seasoning, cooked and cooled
• 1 tsp Paprika
• Salt and Pepper to Taste

• 1 teaspoon of finely chopped Garlic
• ½ of stick of Butter
• 1 to 2 tablespoons of Flour
• 1 tablespoon of finely chopped Oregano
• 2 cups of Chicken Stock
• 1 pint of Heavy Cream
• 1/8 cup of Brandy
• Salt and Pepper to Taste

For Walleye Cake - Combine all ingredients for walleye cake. Heat peanut oil in skillet. Shape into round cakes and fry until golden brown. For Sauce - Melt butter. Add garlic; sauté. Add brandy; sauté for 1 additional minute on high heat. Make a roux by adding flour. Add chicken stock slowly and whisk. Add remaining ingredients and reduce for 10 minutes. Ladle sauce onto a plate. Put cake in the middle of plate; garnish with parsley