Crispy-Skinned Walleye with Lemon Butter Foam
Crispy-Skinned Walleye with Lemon Butter Foam
Directions
- Place walleye on a plate, skin side up, and chill, uncovered for one hour to dry out skin. Heat a large skillet over high, once the skillet is extremely hot add 1 Tbsp. oil and a large pinch of salt. Heat oil until smoking, then remove skillet from heat and wipe out with a clean kitchen towel to create a faux nonstick surface.
- Season both sides of walleye with kosher salt. Return skillet to high heat and add remaining 1 Tbsp. oil until shimmering. Add 1 fillet skin side down. Press gently with a spatula until fillet no longer wants to curl up and entire skin side is flush with the skillet. Repeat with remaining fillet.
- Cook both fillets in pan until nearly cooked through (fillet will be opaque and a bit raw at the thickest part), about 3 minutes. Gently turn fish and finish cooking off heat, about another minute or so.
Ingredients
- salt, kosher
- salt, sea
- 1 tbsp Brilliance® Premium Oils Vegetable Oil, divided
- 2 Empire’s Treasure® Walleye Fillet(s), 6 oz each
Lemon Butter Foam
Directions
- Add butter, sea salt, fresh lemon juice and lecithin to ½ cup hot water. When butter has melted, bring to a foam with an immersion blender.
- To serve, spoon a bit of lemon butter foam onto plates, top with julienned spring vegetables and place walleye on top, skin side up. Garnish with microgreens.
Ingredients
- 1/2 cup Nature's Best Dairy® Butter
- 2 tbsp lecithin
- 2 tsp lemon juice
- 1/2 cup water, hot
Spring Vegetables
Directions
- Heat olive oil in a pan, add minced garlic and onion until fragrant.
- Add remaining vegetables, season with salt and pepper to taste and cook for 1-2 minutes.
Ingredients
- Peak Fresh Produce® Carrot(s), julienned
- Peak Fresh Produce® Garlic, minced
- Peak Fresh Produce® Pepper(s), Green Bell, julienned
- Peak Fresh Produce® Onion(s), julienned
- Peak Fresh Produce® Potato(es), julienned
- salt and pepper
- 1 tbsp Brilliance® Premium Oils Vegetable Oil
