Walleye with Artichoke Stew

This was inspired by a recipe in Thomas Keller’s French Laundry. Unfortunately I had nothing the recipe actually called for, but after reading the recipe I realized that the dish was about sweet and salty – what I believe most dishes should be about. So give it a try, my friend Karen who doesn’t like fish gave hesitantly tried it, and ate the entire plate!

Walleye is part of the pike family, it’s a white fish, with a light sweet flavor. It also has a few bones, don’t panic, ask your fish monger to properly clean the fish. And once cooked, if there’s anything left, pull out with tweezers, or warn guests 🙂

Walleye with Artichoke Stew – 3 servings
Olive oil
Kosher salt and freshly ground black pepper
1 large onion, thinly sliced
2 cloves garlic, minced
Handful of baby carrots or 1 large carrot, sliced
1 can of 8 whole artichoke hearts, drained and halved
4 sprigs of thyme
1 cup dry white wine
2 cups low sodium chicken stock, plus extra
1/2 freshly squeezed lemon
3 6-ounce pieces walleye fillet, with skin on
Canola oil
Unsalted butter

Cover the bottom of a large sauce pan with olive oil, place over low heat, add onions and garlic, season with salt and pepper. Cook until softened and add the carrots, mix well and cook until carrots have softened.

Add the halved artichoke hearts, lemon juice, white wine and chicken stock to the sauce pan. Add enough stock to cover everything and bring to a simmer over medium-high heat. Meanwhile clean and season walleye with salt and pepper.

Preheat the oven to 350 degrees F.
When all the liquid has cooked off from the artichoke mixture, turn heat to low, add ½ cup chicken stock. Have two pans on hand. Prepare one oven safe pan with canola oil, over medium-high heat. Once hot, place fish in pan skin side down, and place the other pan on top to make sure the fish doesn’t curl, hold for 30 to 40 seconds. Remove the top pan, set aside, and continue to cook the fish in the pan, place a pat of butter on each piece of fish, cook for about 2 minutes, move pan to the oven to continue to cook; bake for 8 to 12 minutes, or until fully cooked.

The artichoke stew should be pretty dry, distribute evenly onto three dishes, serve with the fish.

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