Walleye Recipe
sautéed atop a crouton-crisp layer of bread and its own mousse
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Ingredients
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Mousse base (walleye mousse)
Crouton crust
Sautéed walleye
Garnish
Method
Mousse base
- 1
Prep and poach fish
Season the 8 oz walleye fillet lightly with salt and white pepper. Poach in barely simmering salted water until just opaque, about 4-6 minutes.
- 2
Remove from water, cool, and flake flesh finely.
- 3
In a blender, blend the flaked walleye with heavy cream, egg yolks, lemon juice, salt, and white pepper until very smooth.
- 4
Crouton crust
- 5
- 6
Toast on a baking sheet until deep golden and crisp, about 8-12 minutes. Let cool slightly.
Sautéed walleye
- 7
Dredge and sear
Pat fillets dry; season with salt and black pepper; lightly dredge in all-purpose flour.
- 8
- 9
In the same skillet, add butter and lemon zest; cook 1 minute until fragrant; season to taste.