Grilled Walleye Pike And Jumbo Prawns In Saffron Fennel Broth With Fried Greens And Minnesota Wild Rice
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
40
Spice
43
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
18 large
Prawns (shelled and de-veined)2 tbsps
Olive Oil1
Salt3 cups
Cooked Wild Rice (warm)1 medium
Leek (julienned)1 cup
White Wine1 tsp
Saffron1 medium
Carrot (very finely diced)Directions:
1
Brush prawns and walleye with olive oil
2
Sprinkle with Old Bay Seasoning, salt, and pepper
3
Thread 3 prawns on each skewer
4
Cut the fish into 12 pieces
5
Set aside
6
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer
7
In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp
8
Drain on a paper towels
9
Sprinkle with salt and pepper
10
Preheat a gas or electric grill or a broiler
11
Grill the shrimp and fish until just cooked through
12
Set aside
13
To serve pack the some of the wild rice into a 1/2 cup ramekin
14
Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl
15
Repeat with the remaining rice, to make a total of 6 servings
16
Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl
17
Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish
18
Lean skewered prawns against fish
19
Sprinkle with the herbs and serve immediately
20
In a medium soup pot combine, leeks, fennel, and wine
21
Bring to a simmer and cook until the mixture is almost dry
22
Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated
23
Add the carrots and cook until crisp tender, about 1 minute
24
Set aside