Walleye Pike and Spring Vegetables with Garlic Puree

August 3, 2012 by Kenmore

Walleye pike is a freshwater fish found in many of the Great Lakes. It’s slightly meaty and flaky, with a texture similar to perch but a cleaner flavor. The skin is delicious when crisp. Walleye fares well with both white and light red wines.


preparation time
1 mins

cook time




3.5 pounds walleye pike cut into 5 oz portions, pan fried

1 pounds spring garlic

0.25 cup spinach cooked

0.25 cup grapeseed oil

1.25 cup olive oil

1.25 cup canola oil or vegetable oil

0.75 cup extra virgin olive oil

0.25 cup good sherry vinegar

1 shallot finely diced

2 tablespoons coriander toasted and ground in a coffee grinder until medium coarse

1 teaspoons parsley chopped

1 teaspoons chives chopped


For the Puree

Clean spring garlic, then bring to a simmer in cold salted water and cook until tender. Once tender, strain garlic and place in blender. Add spinach and puree, adding a little water to help it blend. Slowly add grapeseed oil and season with salt and pepper.

For the Vegetables

Heat olive oil in a large saute pan over medium heat 45-60 seconds until warm. Add cut leeks (ramps), English peas and fava beans and warm gently in the oil. Lay out plates and turn the heat off the vegetables after four minutes. Drizzle each plate with the garlic puree; add coriander vinaigrette; add vegetables in equal portion to plates.

For the Vinaigrette

In a medium mixing bowl, pour in the vinegar, shallots and coriander. Whisk the olive oil into the vinegar slowly. Add the herbs, salt and pepper to taste.

For the Walleye

Season walleye pieces lightly with salt and pepper. In two large saute pans, add canola or vegetable oil over medium heat and allow to warm. Place five pieces skin-side down of fish in each pan. Sear on the skin side for five minutes. Turn fish onto flesh side and cook two minutes. Remove from pan, add to plated vegetables and serve immediately.


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