GRILLED WALLEYE PIKE AND JUMBO PRAWNS IN SAFFRON FENNEL BROTH WITH FRIED GREENS AND MINNESOTA WILD RICE

Grilled Walleye Pike and Jumbo Prawns in Saffron Fennel Broth with Fried Greens and Minnesota Wild Rice image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

18 large prawns, shelled and de-veined
1 1/2 pounds walleye pike fillets, skinless
2 tablespoons olive oil
Old Bay Seasoning, to taste
6 bamboo skewers soaked in water for 1/2 hour
Oil, for deep-frying
2 cups mesclun salad mix, very dry
Salt and pepper, to taste
3 cups cooked wild rice, warm
2 teaspoon each minced chives, tarragon, parsley and chervil
1 medium leek, julienned
1/2 fennel, cored, julienned
1/2 cup white wine
5 cups seafood stock, or 2 1/2 cups clam broth and 2 1/2 cups chicken broth
1/2 teaspoon saffron
1 medium carrot, very finely diced

Steps:

Brush prawns and walleye with olive oil. Sprinkle with Old Bay Seasoning, salt, and pepper. Thread 3 prawns on each skewer. Cut the fish into 12 pieces. Set aside.
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer. In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp. Drain on a paper towels. Sprinkle with salt and pepper.
Preheat a gas or electric grill or a broiler. Grill the shrimp and fish until just cooked through. Set aside. To serve pack the some of the wild rice into a 1/2 cup ramekin. Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl. Repeat with the remaining rice, to make a total of 6 servings. Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl. Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish. Lean skewered prawns against fish. Sprinkle with the herbs and serve immediately.
In a medium soup pot combine, leeks, fennel, and wine. Bring to a simmer and cook until the mixture is almost dry. Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated. Add the carrots and cook until crisp tender, about 1 minute. Set aside.