Gratin of Walleye
Submitted by lk11723
Walleye gratin with roasted green peppers, capers, garlic, parsley, and a thyme bread crumb topping broiled golden. A Midwestern freshwater fish dish with Mediterranean flair.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minFresh walleye fillets diced and sauteed with garlic, then mixed with roasted green bell peppers, capers, parsley, and thyme-seasoned bread crumbs. Spooned into a baking dish, topped with more herbed crumbs, and broiled until golden and crispy on top.
Roasting the green peppers is the step that transforms this from ordinary to special. Charring the skins under the broiler, steaming them in a paper bag, then peeling off the blackened skin reveals sweet, smoky pepper flesh underneath. Those roasted pepper strips woven through the fish add a depth that raw peppers can’t match.
The bread crumbs do double duty. Half get mixed into the fish mixture for body and texture, and the other half go on top as a gratin crust that browns and crisps under the broiler in just a minute or two.
Pro Tips
- Pat the walleye fillets completely dry before dicing. Wet fish steams in the skillet instead of searing.
- Sautee the fish over high heat, stirring constantly, for only about 5 minutes. Walleye is delicate and overcooks fast.
- Mix the thyme into the bread crumbs before dividing. This distributes the herb evenly.
- Watch the broiler closely at the end. The crumb topping goes from golden to burnt in seconds.
Variations
Ingredients
Directions
Roasted peppers lend a wonderful flavor to fish dishes.
Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available.
Wash and pat the fillets dry, then dice into 1-inch squares.
Season with salt and pepper.
Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens.
Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so.
Then remove and, with finger, push and pinch off most of the blackened skin.
Cut in half, remove the seeds and stems and slice into thin strips.
Put the oil in a big skillet and sauté the garlic until it is translucent.
Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes.
Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme.
Spoon into baking dish and sprinkle the rest of the crumb- thyme mixture over all, and place under the broiler for a minute or two to brown.
Serve with tossed salad and baked potatoes.
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