Healthy Bites with Chef Dan Marquis of Quay
Pan Seared Walleye and Winter Salad (Carmelized Salsify, Fennel, Ugli Supremes, Parsley Pistou)
8 oz Fresh Walleye Filet
4 oz Salsify Root
1 ea Fennel Bulb
1 oz Ginger
1 ea Garlic Clove
1 ea Lemon
1 ea Ugli Fruit
1 bunch Flat Leaf Parsley
8 oz Extra Virgin Olive Oil
For the Walleye: Portion the filet into 4oz portions and make sure that the skin is free of any scales. In a hot sauté pan, sear the fish skin side down and lightly press down with a spatula to ensure an even sear. Place in a pre-heated oven set at 400 degrees. Let cook for 3 minutes on the skin side and then flip over to finish cooking.
For the Sides: Start by washing the salsify root under cold water. Remove the outer skin with a peeler so that the root is perfectly white. Slice on a hard bias and set aside. The stems of the fennel bulb should be removed and using a japanese mandolin shave the fennel bulb thinly and set aside. Grate the ginger and garlic with a zester. Peel the outer skin from the ugli and the segment the fruit. Save the juice to make the vinaigrette. Add the ugli juice together with two ounces of extra virgin olive oil, half of the grated ginger and garlic and a touch of salt.
Quay is located at 465 East Illinois Street Chicago, IL 60611 and can be reached at (312) 981-8400.
Healthy Bites is sponsored by Treasure Island Foods.