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Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens & Minnesota Wild Rice Recipe

Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens & Minnesota Wild Rice Recipe

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Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens & Minnesota Wild Rice

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Ingredients:

Serving

18 large prawns, shelled and de-veined
1 1/2 lb walleye pike fillets, skinless
2 tbsp olive oil
old bay seasoning , to taste
6 bamboo skewers soaked in water for 1/2 hour
oil, for deep-frying
2 cups mesclun salad mix, very dry
salt and pepper , to taste
3 cups cooked wild rice, warm
2 tsp each minced chives , tarragon , parsley and chervil
1 medium leek , julienned
1/2 fennel, cored , julienned
1/2 cup white wine
5 cups seafood stock , or 2 1/2 cups clam broth
1/2 tsp saffron
1 medium carrot, very finely diced

Directions:

Brush prawns and walleye with olive oil. Sprinkle with Old Bay Seasoning, salt, and pepper. Thread 3 prawns on each skewer. Cut the fish into 12 pieces. Set aside.
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer. In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp. Drain on a paper towels. Sprinkle with salt and pepper.
Preheat a gas or electric grill or a broiler. Grill the shrimp and fish until just cooked through. Set aside. To serve pack the some of the wild rice into a 1/2 cup ramekin. Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl. Repeat with the remaining rice, to make a total of 6 servings. Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl. 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. Lean skewered prawns against fish. Sprinkle with the herbs and serve immediately.
Saffron Fennel Broth:
In a medium soup pot combine, leeks, fennel, and wine. Bring to a simmer and cook until the mixture is almost dry. Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated. Add the carrots and cook until crisp tender, about 1 minute. Set aside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.6 Kcal (1158 kJ)
Calories from fat	52.27 Kcal
		% Daily Value*
Total Fat	5.81g	9%
Cholesterol	97.5mg	33%
Sodium	436.21mg	18%
Potassium	679.71mg	14%
Total Carbs	23.11g	8%
Sugars	2.12g	8%
Dietary Fiber	2.84g	11%
Protein	27.93g	56%
Vitamin C	8.1mg	14%
Vitamin A	0.9mg	30%
Iron	29.3mg	163%
Calcium	164.4mg	16%

Amount Per 100 g
Calories	50.9 Kcal (213 kJ)
Calories from fat	9.62 Kcal
		% Daily Value*
Total Fat	1.07g	9%
Cholesterol	17.94mg	33%
Sodium	80.28mg	18%
Potassium	125.09mg	14%
Total Carbs	4.25g	8%
Sugars	0.39g	8%
Dietary Fiber	0.52g	11%
Protein	5.14g	56%
Vitamin C	1.5mg	14%
Vitamin A	0.2mg	30%
Iron	5.4mg	163%
Calcium	30.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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