• Indigenous Foods Class Series – Pumpkin & Walleye Bisque


Indigenous Foods Class Series – Pumpkin & Walleye Bisque


For the walleye:
2 -2.5 lbs Red Lake walleye
Agave syrup
Sumac powder
Smoked salt
Garlic powder

For the squash:
3 whole butternut squash
1 1/2 quart of vegetable stock
3/4-quart oat milk
Garlic powder

For the hominy, beans, and greens:
2 bunches dandelion greens
5 cups hominy, Nixtamalized and cooked
4 cups cooked black beans
Smoked salt
Garlic powder

For serving:
Diced green onions
Roasted pumpkin seeds
Seasonal micro greens


For the walleye:
Preheat oven to 350 degrees.
Rinse and lay out walleye fillets on a sheet pan with parchment paper.
Rub with sumac and agave, smoked salt, garlic powder, and oil.
Bake at 350 for 12 – 15 minutes, or until lightly brown and crusted. 

For the squash:
Preheat oven to 400 degrees.
Cut squash in half, clean out seeds, and rub with salt and oil. Place on a sheet face up and bake at 400 degrees for 20 – 25 minutes, or until tender with a fork.
Cool down and spoon flesh into a blender.
Pour in vegetable stock, oat milk, salt, garlic powder and blend until pureed.

For the bisque:
Combine squash puree and walleye fillets in a blender and blend until thoroughly creamy.
Add more oat milk and stock as needed.
Season to taste. 

For the hominy, beans, and greens:
Chiffonade dandelion greens.
Sauté over medium heat until greens are wilted.
Add Hominy and beans to wilted greens and heat thoroughly.
Add salt and garlic powder to desired taste.

Serves 6-8
Recipe provided by Brian Yazzie
From our 2022 Indigenous Foods Class Series

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