The best in 40 years
Dick MacKenzie - www.dickshideaway.com
Morning shore brunch was a world of sunshine, bubbling gently and frothing slightly in a cast iron pan atop our big camp heat stove.
Friend Kai stopped by the evening before for tea and a pleasant visit as he boated home from a short fishing excursion up the lake.
Before pushing off the dock on his way home in the dusk of setting sun Kai passed over two golden nuggets, dorsals still erect, fresh with the spirit of being pulled from frigid water.
"Let's have a shore lunch in the dining room tomorrow," I suggested while filleting the pair of small Walleyes.
By mid-morning the potatoes were diced, beans with onions and mushrooms were simmering ever so slowly on the wood burning stove, and the filets were dusted with flour, waiting their turn in the pan of beautiful butter.
Years ago, noted outdoorsman, outdoor writer, and friend Dan Gapen told me, "Please don't ever forget the mushrooms and onions in your beans. You've gotta have the onions and mushrooms." It was a fine tip.
The meal bubbled and simmered slowly for a while, filling the cabin with the most wonderful aroma imaginable. Then a boost in the heat browned the potatoes and the Walleyes joined the heated butter for the final touch.
After brunch, as Mary polished off a second helping, she smiled like a happy angel. "I think that's the best Walleye you've ever cooked in the last 40 years."