b'Minnesota-Style Walleye & Wild-Rice CakesWADE WIESTLINGServes 4 as an entre (makes 8 4-ounce cakes)Hands down, the most-requested recipe at The Oceanaire Seafood Room is our Crab Cake recipe. That is a trade secret that we cannot part with. So I give you this: a Minnesota variation of that recipe utilizing fresh walleye and wild rice, both native products of Minnesota. You can bake these cakes on an aluminum foil-lined baking sheet on your gas grillgreat for when you are at the lake or in your backyard. Enjoy!1 pound skinless walleye fillets, cooked and chilled (See accompanying recipe.)Salt and pepper1 lemonArtesa Carneros ChardonnayFOR THE WILD-RICE CAKES:1 cup wild rice, cooked (well done) and cooled (See accompanying recipe.)Salt to tasteBeef or chicken broth (optional)2 eggs, whole1 cup mayonnaiseV teaspoon dry mustard 2 teaspoons Old Bay Seasoning, plus more to taste 1 tablespoon parsley, freshly chopped W cup yellow onion, finely chopped5 slices white sandwich bread1 ounce whole butter, meltedHomemade tartar sauceMixed field greens with vinaigretteTO PREPARE THE COOKED WALLEYE FILLETS:Line a baking sheet with the walleye fillets and season them with salt and pepper; squeeze the juice of 1 lemon over the fillets and sprinkle them with Chardonnay. Bake at 350 degrees for 10 to 13 minutes, until just cooked through. Chill the fillets and flake them into a mixing bowl, carefully removing any bones.200'