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Fish Salad Recipe
by Chef Lucia Watson
To Serve Four . . .
4 walleye filets
2 heads fresh lettuce (oak/Boston/butter)
1/4 lb. green beans, blanched in boiling water, cooled, and drained
1/2 red onion, sliced thin
basil leaves, washed and dried
4 hard-cooked eggs, peeled and halved
black olives
small new potatoes, boiled and chilled
tomatoes or cherry tomatoes
capers (about 2 tbsp.)
2 tbsp. parsley, chopped
1 recipe Mustard Vinaigrette
Place the walleye in a roasting pan. Sprinkle with salt and pepper and drizzle with olive oil. Add enough water to film the bottom of the pan. Bake at 350 degrees for about 10 to 12 minutes, or until cooked. Do not overcook. Chill the walleye. Place a bed of lettuce and basil on each of 4 plates. Place a walleye filet and the other ingredients on the plates. Drizzle on the dressing, to taste. Sprinkle with parsley.
Mustard Vinaigrette . . .
1/4 c. shallots, peeled and sliced
1/2 c. white wine vinegar
2 tbsp. Dijon mustard
3/4 c. olive oil
salt and freshly ground pepper
Place the shallots into a medium-size bowl and add the vinegar. The vinegar marinates and tenderizes the shallots, giving the vinaigrette a light, distinctive flavor. Allow to sit for about 2 hours at room temperature. Whisk in the mustard, then add the oil in a slow, steady stream as you continue to whisk. Season with salt and pepper.
