WALLEYE PR I NCESSE

BAKED BACON-WRAPPED FILLETS WITH PROVOLONE AND ASPARAGUS

RECIPE & PHOTO BY CAMERON TAIT

WALLEYE IS ONE of the most versatile freshwater fish when it comes to culinary creations, making it a great choice for the classic “princesse” presentation, meaning to garnish with asparagus. Surprise your guests with this gastronomic delight, and you’re certain to receive rave reviews. Serves 4

1] Start with one fillet, cutting it in half lengthwise; butterfly each half, cutting it lengthwise 90 per cent through so it opens like a book. Slightly overlap the halves, and season with salt and pepper.

2] Lay 1 slice of cheese on top of the overlapped fillet halves, then place 3 asparagus spears and ¼ of pepper slices in the middle. Starting at the tail, tightly roll the fillet, cheese, asparagus and pepper together.

3] Lay one bacon slice on a cutting board, place rolled walleye on top and snugly roll together; use a skewer to hold everything in place.

• 4 walleye fillets (3 to 4 oz each)

• Kosher salt and pepper, to taste

• 4 slices provolone cheese

• 12 spears fresh asparagus, cut 6 inches long

• 1 red pepper, thinly sliced

• 4 slices bacon

TOMATO RELISH

• 3 cups halved heirloom tomatoes

• 2 whole garlic cloves

• ¼ cup olive oil

• Pinch kosher salt and pepper

• 6 thin slices jalapeno, seeds removed

• 1 tbsp maple syrup

• 1 tbsp balsamic vinegar

• 1 tbsp roughly chopped flat-leaf parsley

4] Repeat the first 3 steps with the other 3 fillets.

5] Place all the tomato relish ingredients into a saucepan, bring to a simmer, then reduce heat to medium-low for 20 minutes.

6] Preheat oven to 375°F. Place the 4 walleye rolls on a parchment-lined baking sheet and bake for roughly 20 minutes.

7] Place cooked walleye rolls on individual plates, slice in half and serve with tomato relish. OC