Nutritional information for fresh chestnuts
Gavrilides's Roasted Chestnut Stuffed Walleye
Stuffing: Bake one pound of fresh chestnuts in olive oil for 10 minutes at four hundred and fifty degrees, remove from heat and peel hot, and set aside. Dice one small red onion and place in a mixing bowl. Add two tablespoons of chopped garlic, a cup of dried Michigan cherries, and a cup of breadcrumbs. Season with salt and pepper. Chop the roasted chestnuts, and add to the mixture. Melt a quarter pound of butter, and add to the stuffing. Mix thoroughly.
Sauce: Chop three shallots and sauté in olive oil, in a saucepan. Add two cups of Grand Traverse Riesling. Let the wine come to a boil. Add two tablespoon of fresh tarragon, and two tablespoons of butter. Let the butter melt completely. Add a half a quart of heavy whipping cream, and bring back to a boil. Whip in a tablespoon of light roux, and cook out completely. Season with salt and white pepper.
The Dish: Take an eight-ounce filet of fresh Lake superior walleye and season it with salt and pepper, then slit it down the center. Spoon in a half a cup of the stuffing, top with a dab of butter, and bake for ten minutes at four hundred degrees. Ladle two ounces of sauce on a plate, and place the cooked fish over the sauce. Garnish with a light starch, and Michigan vegetable.
Chefs Nick and Dean Gavrilides