212's crispy walleye with brown butter and wilted spinach - New York News

212's crispy walleye with brown butter and wilted spinach

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(WJBK) -

Get this recipe courtesy of Chef Hans Jessen from 212, a new restaurant in Royal Oak and part of this weekend's Royal Oak Clay Glass & Metal Show happening June 8-9 along Washington Ave.

Learn more about 212 online at www.212royaloak.com.

Ingredients:
1 Fillet walleye, skin on
¼ c shredded celeriac
2 T mayo
1 t horseradish
1t minced caper
1t lemon zest
1 cup baby spinach
1t minced shallot
1t minced garlic
2T butter
Salt and pepper
Tea seed oil

Method:
Dry skin of fish and season on both sides with salt and pepper.  heat saute pan to medium high heat. add 1T tea seed oil.  place fish into pan skin side down.  turn heat down to medium-low.  

cook for four minutes or until skin comes loose from pan easily.  flip fish onto flesh side and add butter.  baste fish with butter for 1 minute.  remove fish from pan onto paper towel.  add spinach to browned butter in fish pan.  wilt spinach and season with salt and pepper.  to serve drain spinach of excess liquid and place in center of plate.  reserve liquid as sauce.  place fish crispy side up on spinach and top with celeriac mixed with remaining ingredients.  top fish with brown butter reserved from spinach and serve hot.

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