1612 W. Division Street
5 oz. walleye
5 pc. Manila clams
2 oz chorizo
shaved celery, onions, fennel and preserved lemon
1 oz pernod
2 oz fish broth
1 oz olive tapenade
Season walleye with salt and pepper, and sear in a hot, oiled pan, skin side down. Remove from heat and press fish with a fish spatula until it stops bowing. Place in 400 degree oven for 5 minutes. While fish is in oven, saute chorizo and vegetables in olive oil until some of the chorizo fat leaches out, add clams and season with salt and pepper. Deglaze with pernod and cook off alcohol. Add fish broth and cover with another pan to steam clams open. Once clams are open, add a knob of butter, lemon juice and check seasoning. To plate, place clams and chorizo in a pile in a bowl, pour sauce around them and place walleye on top, garnish with a spoon full of olive tapenade and a fennel frond
Always try to buy fish for the day you are using it so it is as fresh and flavorful as possible.
Purchase wild caught fish over farm raised fish to ensure the fish is in season (just like produce!)
When choosing a piece of fish, check for shiny and firm skin, clear eyes (if the head is on), red gills, and, of course, smell. Never purchase a fish that smells like a fish! Fresh fish should smell like the ocean.
Once fish has been portioned (whether at home or the store), wrap in deli paper and place in a container filled with ice in the fridge until it is ready to be cooked.
The way you cook the fish will depend on the type of fish you get steak-like fish, like Tuna, holds up to grilling, while flakier fish, like Sea Bass, is great for baking.
Make a broth, called a fumet, out of fish bones and use in the cooking process to enhance the flavor of the dish
May 24: Lunchbreak - Walleye Pike
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