Recipe: Grilled Walleye Pike and Jumbo Prawns in Saffron Fennel Broth with Fried Greens and Minnesota Wild Rice
Description: None
Ingredients: [{"text": "18 large prawns, shelled and de-veined"}, {"text": "1 1/2 pounds walleye pike fillets, skinless"}, {"text": "2 tablespoons olive oil"}, {"text": "Old Bay Seasoning, to taste"}, {"text": "6 bamboo skewers soaked in water for 1/2 hour"}, {"text": "Oil, for deep-frying"}, {"text": "2 cups mesclun salad mix, very dry"}, {"text": "Salt and pepper, to taste"}, {"text": "3 cups cooked wild rice, warm"}, {"text": "2 teaspoon each minced chives, tarragon, parsley and chervil"}, {"text": "1 medium leek, julienned"}, {"text": "1/2 fennel, cored, julienned"}, {"text": "1/2 cup white wine"}, {"text": "5 cups seafood stock, or 2 1/2 cups clam broth and 2 1/2 cups chicken broth"}, {"text": "1/2 teaspoon saffron"}, {"text": "1 medium carrot, very finely diced"}]
Instructions: Brush prawns and walleye with olive oil. Sprinkle with Old Bay Seasoning, salt, and pepper. Thread 3 prawns on each skewer. Cut the fish into 12 pieces. Set aside. 
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer. In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp. Drain on a paper towels. Sprinkle with salt and pepper. 
Preheat a gas or electric grill or a broiler. Grill the shrimp and fish until just cooked through. Set aside. To serve pack the some of the wild rice into a 1/2 cup ramekin. Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl. Repeat with the remaining rice, to make a total of 6 servings. Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl. Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish. Lean skewered prawns against fish. Sprinkle with the herbs and serve immediately.
In a medium soup pot combine, leeks, fennel, and wine. Bring to a simmer and cook until the mixture is almost dry. Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated. Add the carrots and cook until crisp tender, about 1 minute. Set aside.
