Doré en écailles vertes et vinaigrette à l’échalote

Zucchini-scaled walleye with shallot vinaigrette

Recipe by Chef Jean Soulard

A walleye with flair!

This beautiful fish fillet, delicately wrapped in thin zucchini slices and gently baked in the oven, is served with rich crushed tomato and a punchy vinaigrette enhanced with UMAM fish sauce. This dish by Chef Jean Soulard has it all: a simple yet refined recipe that is irresistibly delicious.


Serves: 4

Preparation time: 20 minutes

Cooking time: 15 minutes


Ingredients:

  • 600 g (1 lb 5 oz) walleye fillet
  • 45 ml (3 tbsp) olive oil
  • 450 g (2 to 3) zucchini
  • Salt and pepper
  • A few sprigs of chives, for garnish

Crushed tomato 

  • 6 to 8 ripe tomatoes
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 15 ml (1 tbsp) olive oil
  • 15 ml (1 tbsp) fresh herbs, chopped (oregano, thyme)
  • Salt and pepper

Vinaigrette

  • 60 ml (¼ cup) olive oil
  • Juice of half a lemon
  • Fresh basil, chopped
  • 1 shallot, chopped
  • 15 ml (1 tbsp) UMAM fish sauce
  • Salt and pepper

 

Instructions:

  1. Wash the zucchini and slice them thinly. Blanch in salted boiling water, then cool and drain.
  2. Prepare the crushed tomato. Remove the stems from the tomatoes. Plunge them in boiling water for 30 seconds, then cool in cold water and peel. Cut the tomatoes in half and remove the seeds by gently squeezing them in the palm of your hand. Cut into small dice.
  3. In a non-stick pan, sauté the chopped shallot and garlic in olive oil. Add the tomatoes and herbs, season with salt and pepper, cover, and cook for 15 minutes until most of the liquid has evaporated. Adjust seasoning and keep warm.
  4. Cut the skinless, boneless walleye fillet into 4 equal pieces. Season with salt and pepper. Place on a lightly oiled baking sheet, drizzle with olive oil, and overlap the zucchini slices to form “scales” on top of each fillet. Bake at 350°F (180°C) for 10 minutes.
  5. Prepare the vinaigrette. In a bowl, whisk together the olive oil, lemon juice, basil, shallot, UMAM fish sauce, salt, and pepper.
  6. Spoon some warm crushed tomato onto each plate and place the hot walleye on top. Drizzle with the slightly warmed vinaigrette and garnish with chives.


Recipe photo for reference only.

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