July 07, 2021
By Chef Lucia Watson
Print Recipe
Serves: 4 Prep time: 15 minutes Cook time: 10-12 minutes
Walleye Salad Ingredients:
4 walleye fillets 2 heads fresh lettuce (oak/Boston/butter) 1/4 pound 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 tablespoons) 2 tablespoons parsley, chopped Mustard Vinaigrette (recipe below) Directions:
Place the walleye fillets in a roasting pan. Sprinkle with salt and pepper and drizzle with olive oil. Add enough water to fill 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 four separate plates. Place a walleye fillet and the other ingredients on the plates. Drizzle on the dressing, to taste. Sprinkle with parsley.
Mustard Vinaigrette Ingredients:
1/4 cups shallots, peeled and sliced 1/2 cup white wine vinegar 2 tablespoons Dijon mustard 3/4 cup olive oil Salt and freshly ground pepper Directions:
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.
