Adds

Tuesday, August 3, 2010

Walleye, Lake Erie

I am a seafood junkie, shellfish, ocean and fresh water fish. An incredible bounty from our waters, that can be prepared in a myriad of ways. I love grouper, catfish, scallops, squid, bass, you name it I have tried it. There is one fish that is nearer and dearer to my heart than any other and that is Walleye from Lake Erie. The fish is sweet, delicate, with a buttery finish. It will stand up to the deep fryer or in a grill basket over a lower frame, but this is not where this fish shines, In a hot saute pan, a little clarified butter and or olive oil, dusted with flaked sea salt and freshly ground black pepper. Saute each side until golden brown and remove from pan to plate, a little fresh lemon juice and zest and the Walleye's true character emerges. If you wanted to add a little jalapeno dill aoli, I guess there would be no crime in that. Whatever preparation you choose, just remember in this case less is more and the simpler the better. In season from early spring to late fall this fish is truly worth seeking out.....until next time....

2 comments:

Chef Michael Braddock said...

Great photo Tony!

Allison said...

I agree with Mr. Braddock!