Silver Kettle

Chef Casey Anderson from the Eau Claire Golf and Country Club prepares a tasty lunch with a dill-crusted walleye. Super easy to make! Check out the recipe below. All of the Silver Spring recipes can be found at www.silverspringfoods.com. You can also find more information about Silver Spring on our Facebook page: www.facebook.com/SilverSpringFoodsInc. Ingredients: Recipe Courtesy of Chef Casey Anderson, Eau Claire Golf & Country Club 6-oz kettle chips crushed roughly (2 cups finished product) 2 T. Chopped Fresh Dill ½ cup Silver Spring™ Dill Mustard ½ – tsp. Lemon pepper ½ – tsp. kosher salt 8 – 6 oz Walleye Fillets Sauce Accompaniment 2-cups silver spring tartar sauce ¼ cup Silver Spring™ Dill Mustard Directions: Preheat the oven to 370 degrees F. Place kettle chips in a large resealable bag and lightly crush with a rolling pin until course texture is achieved. Add dill, salt and lemon pepper to chips. Place walleye fillets skin side down on lightly greased baking sheet. Spread 1 tablespoon Dill Mustard evenly over the surface of the walleye. Apply seasoned kettle chip mixture ¼ cup for each fillet coating entire surface. Bake in the oven for approximately 12 minutes or until the walleye is cooked through. To prepare sauce accompaniment, mix together tartar sauce and dill mustard. Yield: 8 — 6 oz servings Serve & Enjoy! ©2012. Silver Spring Foods, Inc. All Rights Reserved.

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