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Pan-Roasted Walleye Pike with Artichokes, Wild Mushrooms and Cashew Vinaigrette

Chef Kendal Duque his Pan-Roasted Walleye Pike with Artichokes Mushrooms Cashew Vinaigrette City Tavern 1416 S. Michigan. Tuesday Sept. 11

Chef Kendal Duque and his Pan-Roasted Walleye Pike with Artichokes, Mushrooms and Cashew Vinaigrette at City Tavern, 1416 S. Michigan. Tuesday, Sept. 11, 2012 | Brian Jackson~Sun Times

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MAKES 4 SERVINGS

Artichokes:

2 tablespoons olive oil

4 large artichokes, cleaned and trimmed to hearts

1 garlic head, cut in half horizontally

1/4 cup white wine

3 tablespoons oloroso sherry, divided

2 cups chicken broth

4 thyme sprigs

1 lemon, halved

Mushrooms:

2 tablespoons extra virgin olive oil

2 cups mixed wild mushrooms

1 shallot, finely minced

Salt and pepper

1/4 cup white wine

Cashew vinaigrette:

1/2 small shallot, peeled

2 tablespoons white balsamic vinegar or Champagne vinegar

1/2 tablespoon Dijon mustard

Salt and pepper

1/2 cup extra virgin olive oil

1/4 cup cashews, roughly chopped

1 tablespoon chopped parsley

Pike:

4 (6-ounce) fillets walleye pike, skin on

Salt and pepper

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

For the artichokes: Place shallow pot over medium heat and add oil. Add artichoke hearts to pan and brown slowly all over. Add garlic and cook for about 1 minute, then add wine, 2 tablespoons sherry, broth and thyme. Squeeze juice from lemon into pan and toss in the lemon halves. Cover pan with a lid or aluminum foil and turn heat down to low.

Braise, covered, for about 15 minutes, or until artichokes are just tender when pierced with a knife. Remove artichokes from liquid and cool; strain and reserve liquid. Cut each artichoke heart in half and then into thin slices. Set aside.

For the mushrooms: In saute pan on high heat, add oil and mushrooms. Let mushrooms start to caramelize before tossing them around. As they start to color, add shallots and season with salt and freshly cracked black pepper. Cook for 30 seconds, then add wine and cook until almost evaporated. Set aside.

For the vinaigrette: Place shallot, vinegar, mustard and salt and pepper in a blender. Blend on medium until shallot is chopped finely. With blender on low, add oil slowly until emulsified. Pour into bowl and stir in cashews and parsley.

Heat a nonstick pan on medium-high heat. Season pike with salt and fresh ground black pepper. Add oil and place fish skin side down. Cook for about 4 minutes, then add butter and turn fish over. With a spoon, baste fish with the butter in the pan for about 2 minutes, until the fish is cooked (flesh should be just opaque at its thickest).

Combine artichokes and mushrooms and warm over low heat, adding some of reserved artichoke cooking liquid and remaining tablespoon sherry to moisten the ragout. Season to taste. Serve fish on top of ragout, with vinaigrette spooned on and around fish.

Adapted from Kendal Duque, City Tavern



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