Walleye Roulade with Braised Carrots and Orange Sauce

Ingredients

• walleye fillet with skin4.3 oz (122 g)
• fine salt0.04 oz (1.2 g)
• orange0.53 oz (15 g)
• chili pepper blend0.04 oz (1 g)
• orange0.71 oz (20 g)
• nori sheets0.11 oz (3 g)
• carrotsSide5.19 oz (147 g)
• orangeSide0.71 oz (20 g)
• low-sodium teriyaki sauceSide0.71 oz (20 g)
• limeGarnish0.53 oz (15 g)
• fresh thymeGarnish0.11 oz (3 g)
• balsamic glazeGarnish0.11 oz (3 g)

Directions

1. Cut the pike-perch into skinless, boneless fillets. Season with salt and spices, drizzle with orange juice, and brush with teriyaki sauce.
2. Place a peeled orange segment inside, roll the fillet, and wrap it in nori.
3. Steam to an internal temperature of 154°F (68°C).
4. Cut the carrot into long, thin strips and gently cook in orange juice; add teriyaki sauce at the end.
5. For service, place the pike-perch, cut on the bias, over a bed of carrots.
6. Garnish with herbs and a lime wedge.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.