Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens & Minnesota Wild Rice |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 |
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:
1. 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.
2. 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.
3. 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.
4. Saffron Fennel Broth:
5. 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.
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