Poached Walleye Frittata

Here’s a delicious way to start your day. Or add a side salad and bread and serve the dish for dinner. Either way, you’ve got a terrific way to use that fresh-caught (or fresh-bought) fish.

  • 1 lb. walleye fillet, skin removed, cut into ½-inch pieces
  • Few sprigs Italian parsley
  • 1 teaspoon black peppercorns
  • 1 lemon, halved
  • 5 large eggs
  • 1/3 cup heavy cream or whole milk
  • 1 Serrano chile, thinly sliced
  • 2 green onions, thinly sliced
  • Salt and pepper
  • Hot sauce
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • ½ medium red onion, thinly sliced
  • 1 can black beans, drained
  • 1 8-oz. jar roasted red peppers, sliced
  • ½ cup Pecorino cheese, grated (or goat cheese)
  1. Add 4 cups water to medium saucepan, leaving enough room for the diced walleye. Add parsley, peppercorns and ½ of a lemon. Over medium-high heat, bring to a simmer. Add the walleye and a pinch of salt. Poach the fish until it just begins to flake when squeezed, about 3 minutes. Remove from poaching liquid; place in ice bath. Chill; store in refrigerator.
  2. Heat oven to 425°F. In a medium bowl, whisk together the eggs, cream, chile, green onions, pinch of salt and pepper, and a dash of hot sauce.
  3. Melt butter in small nonstick pan over low heat. Add olive oil and heat. Lay red onion slices and one half of black beans on bottom of pan. Pour egg mixture into pan. Gently place red peppers and walleye in egg mixture. Sprinkle cheese over top. Place pan in oven; cook for 35 minutes or until done in center (eggs are done when toothpick inserted in center comes out clean).

2 servings

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