Join Mission Point Resort Executive Chef John Clements every Wednesday as he dives into easy at-homes meals you the viewer can make to add a little depth to your cooking roster.
This week Chef Clements is cooking up a northern Michigan favorite – a walleye fillet.
Ingredients:
Walleye
Fennel Fronds
Ratatouille (red/yellow pepper, and eggplant diced and grilled)
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