Pan-roasted walleye with warm aioli from Fish: Recipes and Techniques for Freshwater Fish (page 88) by Jon Wipfli

  • saffron
  • carrots
  • celery
  • chives
  • coriander seeds
  • fennel
  • garlic
  • fresh ginger
  • lemons
  • onions
  • parsley
  • Champagne vinegar
  • black peppercorns
  • grapeseed oil
  • cardamom seeds
  • white onions
  • walleye
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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