Walleye with Balsamic Vinaigrette and Leeks

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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Vinaigrette Dressings

Cherry Lime Vinaigrette Dressing

• 1 cup SOOC Persian Lime Olive Oil
• 1/4 cup dried cherries
• 1/4 cup SOOC Black Cherry Balsamic Vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt

Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.

Honey Lime Vinaigrette Dressing

• 1/3 cup SOOC Persian Lime Olive Oil
• 2 Tbsp Honey
• 1 Tbsp Fresh Lime Juice
• 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Directions: Whisk together all ingredients, serve immediately or refrigerate.

Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing

• 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
• 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
• 1 tsp Dijon mustard (or horseradish mustard)
• 1/2 tsp sea salt

Directions: Whisk together all ingredients. Serve immediately or refrigerate.

 

 

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Hannah’s Simple Vinaigrette

1/2 c. Stillwater Olive Oil Co. Blood Orange or Persian Lime Olive Oil
1/4 c. Stillwater Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
1 shallot, peeled and minced fine
Sea salt and freshly ground pepper to taste

Directions:

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

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