Pan Seared Walleye with Celery Root Puree and Apple Salad
- 1 pound walleye fillets, skinned and cut into 3-ounce pieces
- 4 ounces celery root, peeled and diced
- 4 ounces Granny Smith apples, peeled and diced
- 3 ounces butter
- 1 red Delicious apple, julienned
- 1 ounce lemon oil
- 1 bunch watercress
- Preheat oven to 400 degrees F.
- Saute walleye over high heat until golden brown and flip.
- Place in the oven for 4 to 6 minutes or until fish is cooked to medium (about 140 degrees F).
- Boil diced celery root and Granny Smith apples in salted water until tender and remove from liquid.
- Add butter and mash with potato masher until smooth.
- Season with salt and pepper.
- Toss julienned apples with lemon oil and watercress and set aside.
- Place a small amount of puree on each plate and cover with a piece of fish.
- Garnish with apple salad.
walleye, celery root, apples, butter, red delicious apple, lemon oil, watercress
Taken from www.foodnetwork.com/recipes/bobby-flay/pan-seared-walleye-with-celery-root-puree-and-apple-salad-recipe.html (may not work)