The Huron Room and Hired Knives

This Recipe is courtesy of Chef Les Molnar of the Huron Room:

Walleye Fish Taco
 

  6 ea. 3" Corn Tortilla Shells
 

  6 oz Fresh Walleye
 

  2 Tb Fresh Cilantro Leaves 
 

 1/4 C Chopped Spanish Onion
 

  2oz Creme Fraiche (Sour Cream works if you can't find it or have time to make it) 
 

  2oz Chipotle Corn Salsa
 

  2 ea. Lime Wedge
 

  4oz Cole Slaw

Chipotle Corn Salsa 
 

  4oz of Grilled Corn on the cobb 
 

  2oz Pureed Chipotle in Adobo
 

  1oz Lime Juice
 

  1 ts Brown Sugar
 

  1 ts Kosher Salt
 

  1oz Minced Spanish Onion
 

  1 Tb chopped Cilantro Leaves

 

Puree the chipotle in a food processor or blender then fold the rest of the ingredients in until well incorporated.

Cole Slaw
 

   1 hd thinly sliced green cabbage
 

   1/2 hd thinly sliced reddiccio cabbage
 

   2 ea. large carrots sliced in to matchstick size
 

   1 C chopped Green Onion
 

   4 C Mayo
 

   1 C Pickle Juice 
 

   1 C Lemon Juice
 

   1/4 C Kosher Salt
 

   1/4 C Granulated Sugar
 

   1/4 C Black Pepper ground
 

Once the vegetables have all been sliced thin mix all other ingredients together in a mixing bowl until they have been incorporated thoroughly

Click here for more information about Hired Knives.

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