![Valentine’s Day Dinner – Walleye With Potatoes & Tiny Shrimp [SEE RECIPE]](https://townsquare.media/site/65/files/2023/01/attachment-tracy-r.jpg?w=980&q=75)
Valentine’s Day Dinner – Walleye With Potatoes & Tiny Shrimp [SEE RECIPE]
Tracy Rittmueller is a poet, a writer, a teaching artist, and a Cultural Producer. I had the pleasure of interviewing Tracy last year about Lyricality.org, where Minnesota writers, lovers of poetry, and new writers can come together, to foster the art of empathy through poetry and stories. You can listen to our interview below by clicking on the player.
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As we discussed this very important topic, we thought about creating something that we can all connect around. What better than food to bring us all together; to share our cultural differences and learn something new from our friends and neighbors that make up our local neighborhoods and communities?
EPISODE 1- TRACY SHARES HER STORY
Tracy’s German ancestors came from Pommerania and Prussia in northern Germany. In the late 1970’s she was an exchange student and went to school in Hamburg, on the Elbe River between the Baltic and the North Sea. Cooks in the home of her ancestors and in her host city Hamburg are known for their many varied fish delicacies, and her recipe honors that heritage.
Tracy wrote:
WALLEYE WITH FRIED POTATOES & TINY SHRIMP
VALENTINE'S DINNER FOR 2
List of Ingredients
- 4 medium-sized cooked gold potatoes
- 2 scallions
- 2 tablespoons oil
- salt (or your favorite seasoned salt) and pepper
- 1 large fresh or frozen/thawed Walleye filet (slightly less than 1 pound)
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon and 1 teaspoon butter, divided
- ½ bunch of Italian (flat-leaf) parsley
- 3 ounces frozen cooked and peeled salad shrimp, thawed
Instructions
- Peel potatoes and dice. Clean scallions and slice them into rings. Heat oil over medium heat in a nonstick skillet, then add potatoes and fry, covered, for 10-12 minutes, stirring/turning every 4 minutes until golden brown. Transfer to two dinner plates and keep warm in the oven.
- Rinse fish in cold water and pat dry between 2 paper towels. Dredge in flour until evenly coated, brushing off any excess.
- Melt butter with olive oil in a large nonstick skillet over medium-low heat, lay the fillet in the skillet, and brown on one side for 6-8 minutes, then on the other side for 4-6 minutes. Season with salt, remove from skillet but leave the oil/butter in the pan. Divide the fish between the 2 plates and keep warm in the oven.
- Chop the parsley and add it to the frying pan with 1 teaspoon of butter. When the butter bubbles up, stir in the shrimp and season generously with salt and pepper.
- Arrange the potatoes attractively on top of the fish, then adorn it all with the parsley shrimp-butter. Serve immediately.
If you have a heritage recipe and would like to share your story, recipe and pictures to be featured on one of our segments, please send the information to: Kelly@wjon.com.
Enjoy!
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