Walleye With Smoked Pepper Tartar Recipe
asiago crusted, sautéed spinach, roasted baby red potatoes, white wine butter sauce, smoked pepper tartar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Baby Red Potatoes
Preheat the oven to 400°F (200°C). Wash the baby red potatoes and cut them in half. Boil in salted water for about 10 minutes until slightly tender. Drain and transfer to a baking sheet. Drizzle with olive oil, season with salt and black pepper, and roast for about 20-25 minutes until golden and crispy.
- 2
Prepare the Walleye
Season the walleye fillets with salt and black pepper. In a shallow dish, coat the fillets with grated asiago cheese, pressing gently to adhere. In a skillet, melt 2 tablespoons of butter over medium heat. Add the fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Sauté the Spinach
In the same skillet, add the remaining butter. Once melted, add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- 4
Make the White Wine Butter Sauce
In the skillet, add white wine and let it simmer for 2-3 minutes. Stir in 2 tablespoons of butter until melted and combined. Adjust seasoning if needed.
- 5
Prepare the Smoked Pepper Tartar
In a bowl, combine mayonnaise, capers, dijon mustard, smoked paprika, lemon juice, and mix well. Adjust seasoning with salt and pepper to taste.
- 6
Serve
On a plate, arrange the sautéed spinach and place the asiago-crusted walleye on top. Add roasted baby red potatoes on the side and drizzle with the white wine butter sauce. Serve with a generous dollop of smoked pepper tartar.
