"Tied Stuffed Walleye" with "Broccoli Puree". I took my "Ohio Roots" with fresh caught Lake Erie Walleye, and combined "French Tied Stuffed Fish" technique served with a Puree of Broccoli.
The "stuffing" is caramelized Leeks, Onions, Celery, Carrots with White Wine then Thyme and diced Shrimp being folded in. I seared the skin of the walleye .. stuffed it and tied it tight and baked in oven at high heat.
The "Broccoli Puree" is super fresh and light as can be with only 3 components .. Broccoli, Water and Salt. Spring has sprung and this bright dish can easily be turned into a vegetarian soup!
Bon Appetit
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