Saturday, October 11, 2008


yields four servings

Pike preparation

2 pounds fresh walleye pike fillets, with bone removed and skin on
2 tablespoons high quality canola or grapeseed oil
3 tablespoons butter

Preheat oven to 375 degrees. Twenty minutes before serving place pike fillets skin side down on paper towels. This will help dry the skin so that it will crisp up better. Season skin side only with salt and white pepper. Preheat a nonstick sauté pan to medium-high and add two teaspoons of the oil. Add fish and cook for two to three minutes or until skin is crispy. Flip over and place in the oven for three to four minutes.

Cabbage Preparation

1 head savoy cabbage
1 gallon water

Bring gallon of water to boil and season with salt. Prepare an ice water bath. (A bowl of cold water and ice cubes…in which to “shock” the cabbage to stop it from cooking when you remove it from the boiling water.) Pull off the layers of cabbage, wash and cut into 4 x 4- shaped squares. Blanch in water in batches until just tender. Remove and immediately place in an ice bath. Take out and set aside.

Vanilla Sauce

2 tablespoons canola oil
1 shallot, chopped
1/4 cup coarsely chopped fresh lemongrass
2 sprigs thyme
1/4 vanilla bean
1 cup heavy cream
1 cup coconut milk
1 quart chicken broth
2 teaspoons canola oil

Warm canola oil over medium heat in a sauce pan. Add shallot and cook until shallot is transparent. Add lemongrass and sprigs of thyme and continue to cook until aromatic. Add the vanilla bean, coconut milk, heavy cream and chicken broth. Let simmer until sauce has slightly thickened. Remove from heat and strain, ensuring that liquid is smooth. Season to taste with salt, set aside and keep warm.

Final Preparation

1/2 pound thick-cut applewood smoked bacon, in slices
2 tablespoons butter
3/4 cup sunchoke or Jerusalem artichoke, julienned (water chestnuts may be substituted, if necessary)
4 tablespoons chopped chives

In a separate pan cook bacon until just on cusp of becoming crispy. Remove and drain bacon on paper towels. Reduce heat to low. Place reserved cabbage in pan with bacon juices. Add butter, sunchokes and two tablespoons of chives, stirring occasionally and heating thoroughly. Before plating, quickly drain cabbage mixture to remove any excess liquid.

On four warmed plates, place a mound of the cabbage mixture in center. Place slices of the bacon over cabbage. Remove fish from the oven and let the pan cool slightly. Add a tablespoon of butter on top of each filet, letting the butter baste the fish. When done remove from the pan and place on top of the bacon. Drizzle vanilla sauce over fish and garnish with the rest of the chives. Serve immediately.

courtesy of: Chef David Murphy, Wave, W Chicago Lakeshore Hotel, 644 N Lake Shore Drive, Chicago, Illinois 60611, (312) 943-9200 | Lake Magazine, 713 State Street, LaPorte, Indiana 46350, 877-362-8592

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