Gone Fishing with Super Chef Chef Les Molnar at the Huron Room

Chef Les Molnar of the Former Huron Room Took Us Around Town

This series gets DII behind the scenes with the Detroit food scene and the chefs that aren’t playing by the rules.

Chef: Les Molnar | Where: Huron Room

Sliders are one of those quintessential Detroit foods. They’re pocket-sized, perfect for noshing on the run, and great on the wallet – all complementary to the region’s working-class ethos. When Chef Les Molnar, introduced Detroiters to the gourmet slider with the arrival of Green Dot Stables in 2012, he accomplished a rarity in the then nascent Detroit dining scene: successfully marrying a classic with chef-driven technique. He, along with In-Laws Hospitality founders Jacques and Christina Driscoll, have gone on to open two other spots that turn tradition on their heads: Johnny Noodle King and most recently Huron Room – a Michigan lake fish-themed eatery. Each southwest Detroit area kitchen reflects Molnar’s creativity in combining local ingredients and traditions with global influences. Here, we follow Molnar to Eastern Market as he sources the ingredients needed for a special white fish recipe at Huron Room.   


Pan Seared Michigan Walleye with Black Skordalia & Sunflower Sprouts
By Chef Les Molnar 

  • 1/2 of a Walleye Fillet (4-6oz) 
  • 2 oz sunflower sprouts 
  • 1 ea lrg russet potato
  • 2 ea black garlic
  • 2 C Extra Virgin Olive Oil
  • 1/4 C Chickpeas
  • 1 ea Lemon (for zest)
  • Salt & Pepper For seasoning and taste 

Skordalia: Peel and boil potatoes until plastic fork tender, drain, and let dry a bit.  Put garlic and potatoes in blender, and slowly drizzle olive oil in until well mixed. Add salt and pepper to taste. 

Chickpeas: Pat dry and fry in 350 degree oil until crispy. 

For the Fish: Make 3 light incisions in the skin to prevent curling, and for more even cooking, season with salt and pepper.  Lay the fish skin side down in a medium high heat skillet, and don’t move the fish until you are ready to plate. Baste the fish with the oil in the pan on the flesh side. You can add a little more oil or butter at this point.  Baste for 5-8 minutes or until the skin is crispy and golden brown.  

Apply about 2oz of sauce on the plate. Fish is then served skin side up, topped with sunflower sprouts, chickpeas and lemon zest.