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Braised Walleye with Carrots and Onions

Tender, boneless fish! A full dinner in a single dish! Walleye braised with carrots and onions goes with any side, but especially mashed potatoes. Eating fish that's practically boneless is a real pleasure, and the tender vegetables round out its flavor perfectly.

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Stewed pike perch with carrots and onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 37 % 7 g
Fats 32 % 6 g
Carbohydrates 32 % 6 g
102 kcal
GI: 40 / 0 / 60
  • How do you make braised walleye with carrots and onions? Clean the thawed walleye, remove the head, and gut it. Fillet it, but leave the skin on — it helps the pieces hold their shape and look nice in the finished dish. Walleye has almost no bones, so once you've removed the backbone you don't have to worry about them anymore. Cut the fillet into serving pieces and season with salt and pepper. Put some flour on a plate and dredge the fish pieces on all sides. Heat the vegetable oil in a heavy-bottomed skillet and sear the walleye pieces on each side until golden. Transfer to a plate and set aside. Peel the carrot, onion, and celery. Seed the bell pepper (red is best). Slice the onion into rings, shred the carrot on a coarse grater, and cut the celery into thin strips. Add a little more oil to the skillet, add the vegetables, and sauté for 10 minutes, stirring occasionally. By then the pieces will be soft and slightly changed in color. Cut the leek and bell pepper into half-rings. Add them to the rest of the vegetables and stir. Pour in the water and a spoonful of tomato paste, stir again, and bring to a boil. Once it boils, add salt and ground pepper and lay the fish on top. Reduce the heat to low, cover, and braise for 5 minutes. After the initial searing the walleye is already fully cooked; braising it with the vegetables just lets it soak up their flavor and juices and soften a little. Don't braise it any longer, or you risk the fish falling apart and the dish losing its restaurant-worthy look. Serve the walleye pieces hot. First spread a thick bed of the vegetables, top with a few pieces of the fragrant white fish, and serve right away, garnished with green onion for color and extra flavor.
  • You can serve the fish on its own or with any side you like. Enjoy!
  • How do you properly fillet a whole fish? Remove the tail, head, and fins. Cut along the spine down to the backbone. Turn the fish on its side and, with a sharp knife, slice the flesh off the backbone. Flip the fish and cut the fillet from the other side. Clean the inside, removing the black membrane, since it's bitter and would spoil the flavor. Rinse and be sure to pat it dry well.
  • Any oil is only good up to a certain temperature — its smoke point, where it begins to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which oils are better avoided altogether, read here.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Boiled walleye - 97  kcal/100g
  • Pike perch - 89  kcal/100g
  • Fresh pike perch - 84  kcal/100g
  • Stuffed pike perch - 144  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Leek - 33  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Celery root - 32  kcal/100g

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