Grilled Waller with Vegetables

Ingredients

• 250 g waxy potatoes
• Salt
• 3 tbsp butter
• 0.5 tsp dried marjoram
• pepper (ground)
• 2 bell peppers (yellow and red)
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 200 ml vegetable broth
• 150 ml Heavy Cream
• chili flakes
• caraway seeds
• 0.5 tsp lemon zest
• 4 walleye fillets (≈120 g each)
• Lemon juice
• a handful of fresh herbs (e.g., basil and parsley leaves)

Instructions

1. 1.

   Peel, wash, and cut the potatoes into 1 cm cubes; boil in salted water for about 10 minutes. Drain well and brown in a pan with 2 tbsp melted butter until golden. Season with marjoram, salt, and pepper.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, and slice into strips. Peel and finely dice the onion. Peel the garlic and cut into thin slices. Sauté onion, garlic, and peppers in a pan with 2 tbsp hot olive oil. Add broth and cream, then season with chili flakes, caraway, salt, pepper, and lemon zest.

3. 3.

   Wash the walleye fillets and pat dry. Grill them in a hot skillet with remaining butter and oil for about 3 minutes on each side until cooked through and juicy.

4. 4.

   Plate the bell‑pepper mixture with the browned potato cubes and grilled walleye. Drizzle the fish with a few drops of lemon juice and garnish with basil and parsley before serving.