Walleye Ala Meuniere Recipe

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Mash

Drain potatoes thoroughly and return to the hot pot. Over low heat, dry potatoes for 1 minute, shaking the pot to remove excess moisture. Mash or pass through a ricer until smooth.

Finish

Warm milk and 4 Tbsp butter together until butter melts (do not boil). Stir milk mixture into potatoes until desired creaminess. Add cream cheese if using, then season with 1 tsp salt and 1 tsp pepper. Keep warm, covered, until plating.

Reduce aromatics

In a small saucepan over medium heat, combine 1 cup dry white wine, 2 Tbsp white wine vinegar, and the minced shallot. Bring to a simmer and reduce until about 2–3 Tbsp of liquid remain, about 8–10 minutes.

Mount with butter

Lower heat to very low. If using, stir in 2 tsp heavy cream now to help emulsify. Whisk in cold butter cubes a few at a time, allowing each addition to nearly incorporate before adding more, until sauce is glossy and slightly thickened. Do not let the sauce simmer. Season with 1 tsp salt and 1 tsp white pepper. Strain through a fine-mesh sieve into a warm container and keep warm (place container over a saucepan of barely warm water).

Prepare fish

Pat walleye fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (from the Walleye & Sauce section). Dredge lightly in all-purpose flour, shaking off excess.

Brown butter (meunière)

In a large skillet over medium-high heat, add 2 Tbsp olive oil and 4 Tbsp unsalted butter. When butter foams and begins to brown lightly (nutty aroma, about 2–3 minutes), add fillets to the pan. Cook undisturbed 2–3 minutes per side depending on thickness, until golden and just cooked through (internal temp ~135–140°F). Transfer fish to a warm plate and tent with foil.

Finish sauce with capers & tomatoes

Lower heat to medium-low. To the skillet with remaining brown butter bits, add 2 Tbsp unsalted butter, capers, and halved cherry tomatoes. Sauté 30–45 seconds to warm tomatoes and bloom capers. Add 2 Tbsp fresh lemon juice and 2 Tbsp chopped parsley and chives, stirring to combine. Remove from heat and spoon beurre blanc into the pan (about 2–3 Tbsp per fillet) to meld flavors, then spoon the combined butter/tomato mixture over the fish when plating.

Blanche and sauté

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry. In a skillet over medium heat, melt 1 Tbsp butter and add 1 tsp minced garlic; sauté 30 seconds until fragrant. Add drained green beans, toss to coat, cook 1–2 minutes to heat through. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest, and the 2 Tbsp fine herb mix; toss and keep warm.

Divide mashed potatoes among 4 warmed plates, placing a fillet of walleye alongside. Spoon the beurre blanc and tomato-caper butter over the fish and a little onto the potatoes. Arrange green beans beside the fish. Garnish with additional chopped fine herbs and a few whole capers and a lemon wedge if desired. Serve immediately.