From Show #606
Walleye "ala Plancha" with Celery
Recipe By: Â©2008 eric villegas
Serving Size: 4
for the celery sauce …
2 tablespoons heavy cream, preferably from michigan
4 cups celery juice, freshly juiced, preferably from michigan
1 teaspoon lime juice, freshly squeezed
1 teaspoon celery salt, see recipe
clancy's fancy hot sauce, or similar
for the walleye …
2 large walleye fillets, trimmed and pinboned
celery salt, see recipe, to taste
1/4 cup roasted garlic oil, see recipe
for the garnish, optional
1 cup celery leaves, lightly packed
1 cup organic soy bean oil, preferably from michigan
For the sauce …
Place the celery juice, lime juice, hot sauce and celery salt in a small non reactive sauce pot over medium high heat. Reduce by half until juice starts to thicken. Add the cold butter and shake the pan to incorporate the butter and emulsify the sauce. Finish with the cream, taste and adjust seasonings as necessary. Use immediately.
For the walleye …
Brush both sides of the walleye fillets with the garlic oil and season with celery salt. Place on the hot planch/griddle skin side down, cooking until golden brown, 3-5 minutes. Gently flip, and continue cooking until just cooked through, about 2 minutes or so.
Gently remove the walleye fillets from the griddle to a serving platter or individual plates and top with the celery sauce.
For the garnish, optional …
bring the soybean to 375 degrees in a deep fryer or cast iron pot. add the celery leaves being careful when they start to pop for splashing oil and quickly fry until crisp. Remove to a paper towel and instantly season with the celery salt to taste and top the walleye.