Walleye Recipe
wild rice risotto, acorn squash, fried kale, herb oil
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Acorn Squash
Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and brush the inside with 1 tablespoon of olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes until tender.
- 2
Cook the Risotto
In a saucepan, heat the vegetable broth and keep it warm. In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent. Stir in wild rice and cook for 2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Continue this process until rice is tender, about 45 minutes. Stir in Parmesan cheese and chopped herbs, and season with salt and pepper to taste.
- 3
Prepare the Kale
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the cleaned kale and sauté until crispy, about 5-7 minutes. Season with salt.
- 4
Cook the Walleye
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the walleye fillets with salt and pepper. Cook for 4-5 minutes on each side or until the fish is golden brown and flakes easily with a fork.
- 5
Plate the Dish
On each plate, serve a portion of wild rice risotto, top with a walleye fillet, and place a roasted acorn squash half alongside. Garnish with fried kale and drizzle with herb oil.
