The Louisville Chef

I enjoy fish, but I don’t cook it at home often, due to the lingering smell. Until I created this recipe, it was either Seared Teriyaki Ahi or Poached Salmon.


Discovering walleye was a revelation. It’s firm and flaky, not fishy at all, either while cooking or afterwards. It reminds me of sole, so it seemed a classic preparation was in order. I guess you could say this is a sole meunière on steroids. 



Next time, I promise to show the finished dish, but it was late and we were so hungry, we just dived in. 

Ingredients

4 good size Walleye filets, 8-10oz each
3 Tbsp Butter, one Tbsp set aside to finish the sauce.
Sea Salt
Freshly ground Black Pepper
1/2 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
1/2 Lemon, squeezed
1/4 cup White Wine

Begin by removing the fish from the refrigerator and dusting both sides with your sea salt, black pepper and other spices. Let the fish rest for at least 10 minutes outside of the refrigerator. Cold fish doesn’t cook well.

Heat a large non stick sauté pan. Once it’s medium…

I had been hearing a lot about cauliflower rice and wanted to give it a try. So, I bought a package and proceeded to following the instructions on the back and it turned out to be awful. Smelled like cabbage and was too soft and watery. Very unappetizing.

Not one to be put off by one bad recipe, I gave it some thought and stumbled across the idea of roasting it in the oven and voila, it was amazing.


As I have noticed with a lot of the vegetables in that family, like broccoli and Brussels sprouts, they need to be able to roast in the oven to release the compounds that make them smell unpleasant.


We probably have this three nights a week. You can also add all sorts of additional ingredients to make it even better. This is always a good sign. 



Ingredients

1 32oz package of Cauliflower Rice
3 Tbsp Olive Oil
1 tsp Sea Salt, or to taste.
Freshly ground Black Pepper
Chili Flakes to taste
Parchment Paper

Preheat your oven to 425F, and while the oven is heating, pour the cauliflower rice into a large bow…

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…