Pepper Crusted Walleye Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before slicing in half.

2. 2

   Make the Lemon-Caper Cream

   In a saucepan, combine the heavy cream, lemon juice, and capers. Bring to a simmer over medium heat and reduce slightly, about 5 minutes. Season with salt to taste.

3. 3

   Prepare the Spinach Pesto

   In a food processor, combine fresh spinach, garlic, and olive oil. Blend until smooth. Season with salt to taste.

4. 4

   Make the Tomato-Basil Relish

   Chop the tomatoes and fresh basil, and mix them together in a bowl. Season with salt to taste and set aside.

5. 5

   Prepare the Walleye

   Coarsely grind the black peppercorns and coat the walleye fillets with the pepper. Heat olive oil in a skillet over medium-high heat, and cook the fillets for 3-4 minutes on each side until cooked through.

6. 6

   Serve

   Plate the walleye fillets alongside the fingerling potatoes, drizzle with lemon-caper cream, and serve with spinach pesto and tomato-basil relish.