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Archive for July 9th, 2018

walleye
Ingredients for Vinaigrette:
  • ¼ cup SOOC Traditional 18 year balsamic
  • ¾ cup SOOC Lemon EVOO
  • ½ cup mustard (Dijon or Horseradish mustard if you like a bite)
  • Sea salt and fresh ground pepper
Ingredients for Fish:
  • 1-2 lbs. walleye filet (cod or tilapia work as well)
  • 4-5 leeks, greens only
  • 5-6 cloves minced garlic
  • 3 tablespoons SOOC Garlic EVOO
Directions:
  1. In a blender mix the balsamic vinegar and mustard together. Slowly add in the lemon EVOO and blend until it thickens or emulsifies. Add the salt and pepper to taste. Then set aside.
  2. Wash and dry the fish filets with a paper towel. Rub filets with the minced garlic and sprinkle with salt and pepper. Slice the leeks and boil approx. 7-9 minutes until tender, drain and set aside. Brush the fish and leeks with the garlic EVOO. Add the remaining garlic EVOO to a sauté pan and fry the fish filet and leeks on medium to high heat and cook until lightly brown and the fish is opaque through.
  3. To serve, place a filet and a few of the leek slices on top and drizzle the vinaigrette on top of the fish, leeks and plate. Add fresh pepper and red pepper flakes for added heat.
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