Herb Grilled Walleye
Sweet Pea Gnocchi
Sauteed Morels, Spring Leeks
Smoked Shrimp Butter
(Soaring Eagle Casino & Resort)


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Ingredients

Walleye
2 1/2 lbs. Walleye filets, bones removed (Large filets preferred)
10 springs Fresh flat leaf parsley
2 tbs Extra virgin olive oil
Kosher salt
Fresh ground black pepper
Smoke Shrimp Butter
1/2 lb. Softened butter (reserver 2 tablespoons)
1 Shallot minced
1 clove Garlic (minced)
4 sprigs Fresh Tarragon
2 sprigs Fresh Thyme
8 Fresh Chives
1/4 cup Dry white wine
6 ounces Smoked 21/30 shrimp
Wax or parchment paper
Salt and pepper
Sweat Pea Gnocchi
2 Large russet potatoes
1 Large egg, beaten
1 tbs Softened butter
1/4 cup Minced pea shoot leaves (or fresh herbs)
1 cup All purpose flour
1/2 tsp Kosher salt
Pinch of fresh ground black pepper
Sauteed Morels and Spring Leeks
12 ounces Fresh of re-hydrated dry morels, cut into quarters length wise
8 Whole ramps or spring onions
1 ounce Pea shoots
1/2 Shallot minced
1/2 clove Garlic minced
1/2 cup Dry white wine
Salt and pepper to taste

Instructions

For Walleye:

Remove any scales that may be on the skin of the walleye. Lightly score skin side of walleye. Portion walleye into 8 oz. portions. Remove parsley from stems and finely mince each herb (reserve on tablespoon of herbs for shrimp butter). Combine fresh parsley and 1 tablespoon of olive oil (reserver one tablespoon olive oil for shrimp butter). LIghtly cover walleye with olive oil and parsley. Brush off as much marinade as possible. Season with salt and pepper. Grill walleye flesh side down first over medium heat turning once. Cook each side approvimately 7 minutes. Hold warm.

For Smoked Shrimp Butter:

Slowly over low heat saute shallots and garlic in 1 teaspoon of the butter until translucent. Add wine and cook on low heat until wine is reduced to a syrup consistency. Add herbs and just heat through. Cool in refrigerator until completely cool. When cool, fold product into softened butter. Roll into 1 1/2 inch logs on paper and chill. Cut shrimp in 1/2 inch slices.

For Sweet Pea Gnocchi:

Preheat oven to 425. Bake potatoes directly on oven rack for approximately one hour or until cooked thoroughly. As soon as the potatoes are cool enough to handle scrap pulp into a large bowl and mash with a fork or run through a ricer. Add butter and egg. Mash smooth, add salt, pepper and pea shoots. Work in half of the flour until the dough is thick. Add remaining flour in small increments until dough is firm and no longer sticky. Divide dough in four equal portions and roll into 1/2 inch diameter ropes approximately 24 inches long. Cut dough into 1/2 inch long pieces. If desired roll over gnocchi paddle or fork to create grooves. In a large pot of salted boiling water poach gnocchi approximately three minutes. Drain, reserve warm.

For Sauteed Morels and Spring Leeks:

In a hot saute pan, add 1 tablespoon reserved olive oil and 1 teaspoon reserved softened butter. When butter and oil begin to shimmer, add morels and saute golden brown. Add shallots and garlic, saute until translucent. Bring to a boil and simmer 10 minutes. Deglaze with wine, reduce until syrupy. ADd gnocchi, pea shoots and leeks. Saute until shoots are just wilted. Season with salt and pepper.
 
 
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