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Kate Heyhoe

Kate's Global Kitchen

 

Broiled Fillet of Walleye
on a Bed of Tomatoes with Corn Salad

by Chef Ken Goff
Serves 4

 

Ingredients

Compound Butter:
1 shallot, peeled and minced
1 Tbsp. unsalted whole butter, plus 1/2 cup
1 Tbsp. apple cider vinegar
2 large sprigs of fresh leaf dill, minced

Corn Salad:
1 cup fresh cooked corn kernels, chilled
2 Tbsp. diced red bell pepper
2 Tbsp. diced green bell pepper
3 Tbsp. diced red onion
1 Tbsp. minced fresh garlic
1 Tbsp. apple cider vinegar
Salt and ground pepper to taste

Fish:
4 (4-oz.) skinless walleye pike fillets
2 Tbsp. melted butter
Salt and ground white pepper

Sauce & Garnish:
1/4 cup dry white wine
1-1/2 cups peeled, seeded and diced tomatoes, drained
Fresh dill

 

Procedure:
Make a compound butter by sautéeing the shallot in 1 Tbsp. Of whole butter very slowly for 5 minutes. Add the 1 Tbsp. apple cider vinegar and bring to a boil. Remove from heat and when cool, beat it thoroughly into the 1/2 cup whole butter along with the minced dill. Adjust seasoning to taste.

To make the corn salad combine the corn, peppers, onion, garlic and vinegar. Toss well, add salt and pepper; taste and adjust seasoning.

To finish the dish, heat the broiler. Season the fish with the melted butter and salt and pepper. Place the fillets on a broiler pan and cook until just done. Meanwhile place the wine in a saucepan and heat until boiling. Add the compound butter, swirling pan until the butter has formed a sauce.

Divide the tomato between 4 plates. Place a fillet atop each bed of tomatoes. Spoon 1/4 of the corn salad over each fillet and divide the sauce over each fillet as well. I like to garnish this dish with sprig of fresh dill.

 
 

 

Kate's Global Kitchen for June, 2001:

06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
06/09/01 Cooking with Jazz, Dakota-Style
06/16/01 Macho Nachos: Fiesta Food for Dad's 'n' Grads
06/23/01 Timelines & A Timely Menu

Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest

 

Copyright © 2001, Kate Heyhoe. All rights reserved.

 


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