4large squash leaves or other leaveslike sunflower
Fresh chopped herbslike dill or cilantro, optional
Chanterelles and pan sauce
12ozfresh chanterelle mushroomspreferably left whole
Squash blossomsa few per person, preferably with small squash attached
Fresh lemon juiceto taste
Kosher salt and fresh ground black pepper pepper
A few teaspoons of cooking oilfor greasing the fish packages
4ozUnsalted butter
Instructions
Walleye
For the walleye, I like to take a regular filet and remove the bones making a Y cut. Only the top, thick section of the filet is used, and the rest of the meat near the belly is used for something else, like making chowder. This is optional, as long as your filets are boneless, do what you like.
Squash leaves
Blanch the greens in boiling water for a few seconds to wilt them, then cool, press dry, and lay them vein side up on a cutting board. brush the greens with beaten egg white, then put on the fish filet, season with salt, pepper, and the fresh herbs, then roll them up into a package and reserve.
Heat a grill.
Lightly oil the fish packets, then grill on both sides until well colored and the fish is just done.
Chanterelles and squash
Meanwhile, heat the chanterelles in a large pan with a pinch of salt until they give up their juice and start to color. If the squash blossoms have attached small squash, score them deeply to decrease their cooking time.
Add the butter, cook until it gets nutty smelling and the chanterelles are cooked through. Add the squash blossoms and barely cook, then add a generous squeeze of lemon, salt and pepper to taste.
Drizzle the chanterelles and butter over the finished fish that have been cut on a diagonal and arranged attractively on a plate. Arrange the squash blossoms around the fish and mushrooms and serve.