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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