BBQ Pike and Walleye Rolls
I adapted this recipe from one that a friend made for a party once. The recipe called for Sole filets.
I use Walleye and Pike filets.
Ingredients:
Big box of wooded toothpicks.
Filets - Walleye or Pike or both
Any kind of thin sliced cheese - herbed havarti, halapeno jack, what ever kind you like
Asparagus sprouts
Cold smoked salmon (optional)
Olive oil
SP
Take filet lay out on a cutting board, lay on a slice of cheese to fit, lay on a very small 1/4" wide strip of smoked salmon (too much can overpower the pike/walleye - I omit this part), lay a couple sprigs of asparugus cut in half sideways across the filet like a + . Roll the filet and use toothpicks to seal the roll as best you can. Usually half doz or more.
Brush rolls with olive oil and add SP to taste.
Place on Hot BBQ with indirect heat for about 10 - 12 mins. Make sure grill is VERY clean and wipe down with olive oil before cooking. Carefully turn rolls with flipper/tongs. When they start to flake apart crank Q to full heat for last min or 2 of cooking. The chief BBQer usually has to cut one of the rolls up at the grill and test for doneness, by eating, preferably accompanied by any cold beer.
The Pike filets work really well as they hold together a little better than the walleye, when near cooked. Sometimes you have to piece together a few filets to seal the rolls up well.
GOOD EATS
MIKE
