Walleye L'orange Recipe

Prepare and grill carrots

Preheat a grill or grill pan to medium-high. Toss halved carrots with 1 tablespoon olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Grill carrots cut-side down 6–8 minutes until nicely charred and tender when pierced with a knife. Remove and cool slightly, then chop into 1/2-inch pieces.

Cook couscous

Bring 1 1/4 cups stock to a simmer in a small saucepan. Stir in 1 cup couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.

Finish couscous

Stir in 1 tablespoon unsalted butter, 3 oz goat cheese (break into small pieces so it melts into the warm couscous), chopped grilled carrots, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley. Taste and season with additional salt and pepper if needed. Keep warm until plating.

Combine glaze ingredients

In a small saucepan combine 3/4 cup fresh orange juice, 1 tablespoon orange zest, 2 tablespoons white miso, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tsp grated ginger, and 1 tsp minced garlic. Whisk over medium heat until miso and honey dissolve and mixture begins to simmer.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened (it should coat the back of a spoon). Remove from heat and keep warm. Taste and adjust balance with a pinch more honey (for sweetness) or a few drops soy sauce (for salt).

Prep crust station

Set up three shallow dishes: 1) 1/2 cup flour seasoned with 1 tsp salt and 1/2 tsp pepper, 2) beaten eggs with 2 tablespoons milk, 3) crushed saltine crackers mixed with 1/4 cup grated Parmesan and 1/2 tsp smoked paprika.

Bread the walleye

Pat walleye fillets dry and season lightly with additional salt and pepper. Dredge each fillet in flour, shaking off excess, dip into egg wash, then press firmly into the cracker-Parmesan mixture to adhere a uniform crust on both sides. Place crusted fillets on a plate and let rest 5 minutes to set.

Cook the fish

In a large nonstick or stainless pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat until foaming. Add fillets (skinless side down first if there is skin) and cook 3–4 minutes per side depending on thickness, until crust is golden and an instant-read thermometer registers 135–140°F (57–60°C) or the fish flakes easily. Flip carefully to avoid losing crust.

Finish with glaze

During the last 1 minute of cooking, brush the top of each fillet with the warm orange miso glaze to warm and set it. Spoon an additional small amount of glaze over each fillet when plated.

Divide the warm goat cheese couscous between 4 plates, creating a bed in the center of each. Place a glazed cracker-crusted walleye fillet on top of each couscous nest. Spoon any reserved glaze around the plate. Garnish with orange segments or extra zest, scatter microgreens or chopped chives, and serve with a lemon wedge alongside.