- 18 large prawns, shelled and de-veined
- 1 1/2 pounds walleye pike fillets, skinless
- 2 tablespoons olive oil
- Old Bay Seasoning, to taste
- 6 bamboo skewers soaked in water for 1/2 hour
- Oil, for deep-frying
- 2 cups mesclun salad mix, very dry
- Salt and pepper, to taste
- 3 cups cooked wild rice, warm
- 2 teaspoon each minced chives, tarragon, parsley and chervil
Brush prawns and walleye with olive oil. Sprinkle with Old Bay Seasoning, salt, and pepper. Thread 3 prawns on each skewer. Cut the fish into 12 pieces. Set aside.
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer. In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp. Drain on a paper towels. Sprinkle with salt and pepper.
Preheat a gas or electric grill or a broiler. Grill the shrimp and fish until just cooked through. Set aside. To serve pack the some of the wild rice into a 1/2 cup ramekin. Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl. Repeat with the remaining rice, to make a total of 6 servings. Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl. Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish. Lean skewered prawns against fish. Sprinkle with the herbs and serve immediately.
Saffron Fennel Broth:
- 1 medium leek, julienned
- 1/2 fennel, cored, julienned
- 1/2 cup white wine
- 5 cups seafood stock, or 2 1/2 cups clam broth and 2 1/2 cups chicken broth
- 1/2 teaspoon saffron
- 1 medium carrot, very finely diced
In a medium soup pot combine, leeks, fennel, and wine. Bring to a simmer and cook until the mixture is almost dry. Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated. Add the carrots and cook until crisp tender, about 1 minute. Set aside.