Grilled Walleye with Caramelized Apples, Roasted Potatoes and Spinach

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We are lucky to be able to use a lot of delicious fresh fish in Door County  . In addition to our local whitefish, we also frequently use fresh walleye. The fresh walleye is great simply seasoned with an extra virgin olive oil (we use the the Oilerie located in Fish Creek) and some lemon and herbs. The fish can be broiled right before serving. Simple and delicious.

The recipe below makes the simple broiled walleye a bit more elegant by serving it on a bed of caramelized apples, roasted baby potatoes and spinach. I top the finished fish with a little arugula and julienne leeks tossed in a drizzle of balsamic vinegar and extra virgin olive oil.


Ingredients

Walleye

  • 4 10-ounce boned walleye fillets
  • 3 tablespoons extra virgin olive oil (we use lemon scented olive oil)
  •  juice of one half lemon
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons chopped fresh rosemary
  • 2 cloves of garlic, finely chopped

Caramelized apples, roasted potatoes and spinach

  • 2 firm apples (I usually use Granny Smith)
  • 1 teaspoon unsalted butter
  • 1 1/2 tablespoons sugar
  • 8 small potatoes (I am using fingerling potatoes in the recipe below, but small red potatoes or yukon potatoes also work well.)
  • extra virgin olive oil to sprinkle on potatoes.
  • 2 tablespoons chopped fresh Italian parsley
  • salt and pepper
  • one teaspoon of olive oil
  • 1 pound of cleaned spinach

garnish

  • 2 cups of fresh baby arugula
  • 1 leek, split, washed and very thinly sliced
  • a drizzle of balsamic vinegar and extra virgin olive oil

Instructions

To prepare the potatoes101_0275[1]

Bring a large pot of water to a boil. Place the whole potatoes into the water and cook until a paring knife can easily pierce them. They will be roasted when sliced so you want them to still be firm. I am using fingerling potatoes on the right, but small red potatoes or Yukon potatoes also work well.=

Preheat oven to 350 degrees. Line a baking pan with parchment paper and set aside while preparing the potatoes.101_0276[1]

Rinse in cold water to cool the potatoes. When cool, slice the potatoes and place in a large bowl.   Sprinkle the potatoes with olive oil, Italian parsley, salt and pepper.   Toss to combine.   Place the potatoes in a single layer on the prepared parchment lined pan.   Place in the preheated oven and roast until lightly browned. This will take about 10 to 12 minutes.

Can be made ahead. Set aside or refrigerate until ready to use.

To prepare the caramelized apples

It’s your choice if you would like to peel the apples, or have them unpeeled for a more country look. You do want to core and thinly slice the 101_0283[1]apples.

Melt the butter in a skillet. When hot, add the apples and cook until lightly browned.    When browning begins, sprinkle the sugar over the apples. Continue cooking until evenly caramelized. Again, you can use immediately or set aside to use later when you finish the dish.

When ready to serve the dish

Have the walleye fillets ready to broil by placing the fish on a foil lined baking pan that has been sprayed with nonstick food spray (such as PAM). Check filet for any small bones and run your hand over the skin to make sure there are no excess scales. Keep skin on the fish.

Combine the olive oil, lemon juice, garlic and rosemary. Brush the fillets with olive oil mixture and sprinkle with the lemon juice. Place the fish under a preheated broil and broil until fish is cooked through. This should take about 4 to 5 minutes depending on the thickness of the filet and the heat from your broiler.101_0290[1]

While fish is broiling, finish the caramelized apples, potatoes and spinach mixture.

Place a small amount of olive oil in a wok style pan. Heat. When hot, add the prebrowned potatoes and the caramelized apples.    Heat through then toss in the spinach. Cover briefly to steam the spinach and toss them together to combine.

To plate the dish

Divide the potato/apple/spinach mixture among 4 plates. Place in the center of the plate.     Cut the cooked walleye filets in half on a diago101_0291[1]101_0292[1]nal.

Place filet on top of the mixture.   Place arugula and leeks in a bowl and sprinkle with balsamic vinegar and extra virgin olive oil. Toss to combine.   Place small heaps of the arugula mixture on top of the finish and garnish with a lemon slice.

 

 

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