The Dojo pt. 2

I love fishing! I caught this walleye today at East Lake and I brought him home to cook. It put up one of the best fights I've ever had fishing! It broke my line as I was swinging it up onto the rocks and almost flopped back into the water. Luckily I dove and grabbed it before it could attain any certain amount of freedom. This walleye was 21 inches long and weighed five pounds.

My delicious meal of fish and wine. I baked him and here is how I did it. It's a great made up recipe.

1. Go fishing and make sure you use a crankbait to jig along the rocks with. Also make sure you bring a stringer, fish bucket, or just a plain five gallon bucket (which is what I use).

2. Catch the damn thing. Patience is a virtue.

3. Bring him home and make sure you fillet him right away before he dies and rots away. You can really ruin the meat that way. Any old fillet knife will work and it takes a lot of practice! So fillet this bad boy into two long fillets making sure you cut out the rib cage. Also skin off the scale layer on each fillet because scales are gross sometimes and you don't want them in thsi recipe.

4. Wash the fillet good in COLD water. It's just a good healthy thing to do and it cleans all the blood and guts off.

5. Lay it on a large piece of foil and throw some salt and pepper on it.

6. Next, lay some SLICED lemon on the fillet. It adds some zest. After that sprinkle on some dill (not too much because it is really tangy!). Throw some parsley on it and drizzle it a good dose of olive oil. Give a little dollop of butter on top of each lemon so that it makes it just right! The smells should be permeating through the air by now.

7. Wrap it up in the foil like a hoboe dinner. Make it look like a sort of canoe basket and roll of the two edges and the top so it seals it in and lets it bake better. You should have two fillets, unless you cut it up into smaller pieces, so you have to do this process twice. A good walleye fillet will serve at least three people if the fish is over 20 inches long and decently fat.

8. Put the fillets in a pan and throw it in the over at 275 degrees for 15 minutes. Sometimes it will take longer than fifteen minutes to cook depending on the size of the fish and thickness of the fillets. Check periodically because the biggest sin with cooking fish is overcooking! Take it out and if the meat is white and flaky then its done. You don't want any pink on the fillets! If you have a probing thermometer then stick it in and the temp should read 120 degrees (which is the perfect temp! It's ok if it's a little over 120, but don't venture no more than 140 degrees!)

9. Once the fish is done then take it out and slide it onto a plate. It should smell like something close to angelic and be ready for eating. Pour yourself a nice glass of wine and enjoy! It's really good with some type of bread as well!

10. The type of wine I would recommend would be a nice white wine because it goes excellent with fish. But if you want to go with a wonderful light-bodied red wine then thats great! (I actually prefer red wine sometimes). I'm drinking a nine year old 2000 Liberty School Cabernet. Which is a wine that you aren't supposed to drink with fish because it's really strong and heavy-bodied. It could overpower the taste of the dish. But it tasted great!

It was delicious! Brad, I thought of you as I cooked.

That is some sourdough bread which went great with the dish. Usually you should use some french bread with a hard crust and soft inside.

New sketches! I decided to draw some jellyfish because they look wicked and way cool. I'm also drawing this humpback whale to the right of them. You can see it below if you look close.