Seared Walleye

Ingredients

Yield:

2

• • 2 6oz Walleye Fillets
  • 1 cup Peas
  • 2 Carrots, peeled
  • 2 Salsify, peeled
  • 1 Shallot, sliced
  • 2 cups Kale
  • 1 T Butter
  • 1 cup Toasted Walnuts
  • 3T Balsamic Vinegar
  • Fresh Lemon Zest and Juice
  • Oil for Frying

Preparation

Difficulty:

Medium

Time:

30 Minutes

Total Time:

 

1. 1. Melt butter over low heat and add the shallots, cook for 1 minute careful not to color. Add peas, pinch of salt and toss to coat. Puree in a blender until smooth and velvety, may need to add 1 to 2T of water. Blend together until smooth, add salt & pepper to taste.
   2. Season Walleye fillet with salt & pepper and sear in a medium hot pan, skin side down until crispy and golden brown, flip and cook a few more minutes until firm to the touch. I recommend splashing with fresh lemon juice and lemon zest.
   3. Blanch at salsify approximately 10 minutes at 212 degrees. Separately, blanch carrots approximately 6 minutes at 212 degrees. Both should be just fork tender. Toss with olive oil and season with salt & pepper.
   4. Bring oil to 350 degrees using a deep pot with just shallow amount of oil. When kale is added to the oil keep your distance it will pop for the first few seconds. Fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.