Recipe courtesy of Scott G Finley
Grilled Walleye Pike and Jumbo Prawns in Saffron Fennel Broth with Fried Greens and Minnesota Wild Rice
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 755
- Total Fat
- 54
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 36
- Cholesterol
- 129
- Sodium
- 1469
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
Ingredients
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
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
Directions
- 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:
- 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.