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1
Brush prawns and walleye with olive oil.
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2
Sprinkle with Old Bay Seasoning, salt, and pepper.
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3
Thread 3 prawns on each skewer.
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4
Cut the fish into 12 pieces.
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5
Set aside.
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6
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer.
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7
In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp.
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8
Drain on a paper towels.
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9
Sprinkle with salt and pepper.
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10
Preheat a gas or electric grill or a broiler.
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11
Grill the shrimp and fish until just cooked through.
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12
Set aside.
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13
To serve pack the some of the wild rice into a 1/2 cup ramekin.
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14
Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl.
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15
Repeat with the remaining rice, to make a total of 6 servings.
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16
Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl.
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17
Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish.
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18
Lean skewered prawns against fish.
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19
Sprinkle with the herbs and serve immediately.
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20
In a medium soup pot combine, leeks, fennel, and wine.
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21
Bring to a simmer and cook until the mixture is almost dry.
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22
Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated.
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23
Add the carrots and cook until crisp tender, about 1 minute.
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24
Set aside.
