Chef Matt Harlan, aka Chatty, might be one of the friendliest people I’ve ever met. We’ve been fans of his since he was head chef at Lolita, and he continues to impress at Bar Symon. He’s just one of the good guys – and he’s a great chef, too – which makes me like him that much more.
Now here’s a fish recipe I know I can make and my husband will eat:
Roasted Walleye w/carrots, beets, shiitakes and fennel
- 4 – 8 oz walleye filets, skin on
- 1 small yellow onion
- 6 shiitake mushrooms, julienned, stems saved
- 1 fennel bulb, julienned
- 2 red beets, 1 julienned, 1 medium diced
- 750 ml Dogfish Head Pangaea, 375 ml to cook with, 375 ml to drink
- 3T blended oil
- 6T butter, unsalted
- 1 bunch organic carrots, blanched and quartered
- 1 bunch flat leaf parsley, leaves picked off of stems
- 3T Extra Virgin Olive Oil
- Salt and pepper for seasoning
Over medium heat sweat the onion. Add the mushroom stems, 1/4 of the fennel and the medium diced red beets. Get a good carmalization on them and then deglaze with 375 ml of beer. Let simmer for 30 minutes and strain. Reserve the liquid.
Season the walleye with salt and set aside. Get a sauté pan hot over medium heat; add the blended oil and 2T butter. Put the walleye in skin side down and continue to sear until the skin is nice and crispy. Flip the fish over in the pan to finish cooking. Set the walleye aside and add the mushrooms, fennel and beets to the pan. Season well and get some good color on the veggies. When they are cooked set aside in separate bowl with the picked parsley. Add the carrots to the pan. Once the carrots have good color, add the sauce to the pan to help deglaze. Add the remaining butter and 2T extra virgin oil and whisk it altogether. Put the carrots on the plate, the walleye over the carrots, the sauce over the walleye and the salad over the fish.
This post was sponsored by Heinen’s. Of course, like Harlan share, you can have the Dogfish Head Pangaea. Or, as Dominique Elmelliti suggests, the wine consultant for the University Heights store, try a French white Bordeaux. She likes the Chateaux Lamothe de Haux ($14.99). She explains, that its refreshing acidity and fruity flavors of this wine make it a great complement to the Walleye, and the well balanced acidity and fruit pair well with the sweetness of the red beets as well as the fennel. This sauvignon will also bring the pepper/spiciness of the parsley to an overall well balanced dish. In other words the sweetness of the fish and its vegetables with the refreshing citrus, apricot and peachiness of the wine, will bring up all of the aromas and spiciness together to a well-balanced dish.