2 pieces Walleye Fillet
2 cups Cabbage, sliced
2 Shallots, sliced
1 cup Mustard greens, sliced thin
2 cup Tomato broth
1 tsp Grated horseradish
1 Tbl Cornstarch
Heat a saute pan and season fillets with salt and pepper, add 1 Tablespoon of olive oil to pan and saute the fish over medium heat for 2-3 minutes per side, remove from pan and keep warm.
In a separate pan saute cabbage, carrot and mustard greens until softened, add shallots and tomato broth and simmer 2-3 minutes.
To serve place fish on plate and top with the sauteed veggies, stir the cornstarch into 2 Tablespoons tomato juice and swirl into sauce, cook for a minute and season with grated horseradish, pour over fish.