I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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It’s Fishing Opener!
Fishing opener and Mother’s Day are soon here! Here is an idea for you sons and husbands: bring home your opener catch and fix the Mom of your home a special fish meal on Mother’s Day! Didn’t have good luck on the lake? Not to worry. This week’s recipe works with walleye, cod, trout or whitefish fillets so as a last resort, you can head to the grocery store. She will still feel pampered.
This recipe is good served with wild rice. The Minnesota state fish is Walleye and the state grain is wild rice - two of our state’s tasty treats! You won’t have to fish for compliments with this recipe!!
3lbs walleye, cod, trout or whitefish fillets
salt and pepper
1/3 cup dry sherry
1/2 pound fresh mushrooms, sliced
6 Tbsp butter
1/2 cup Parmesan cheese
1 cup sour cream
Place fish in an oiled shallow baking dish. Season with salt and pepper. Sprinkle sherry over fish. Sauté mushrooms in 2 Tbsp butter; spread mushrooms over fish. Combine melted butter, Parmesan cheese and sour cream. Spoon sour cream mixture on top of fish. Sprinkle with paprika. Bake at 350 degrees for 30-40 minutes, or until fish flakes easily when pricked with a fork.
Have a good week! Think sunshine!