Walleye La Spezia Recipe
Butter and olive oil pan seared with roma tomato, asparagus and fresh herbs served with capellini and white sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Rinse the walleye fillets and pat them dry with paper towels. Chop the Roma tomatoes and asparagus into bite-sized pieces. Mince the garlic and chop the fresh herbs.
- 2
Cook the Capellini
In a large pot, bring water to a boil. Add a pinch of salt and the capellini pasta. Cook according to package instructions until al dente, then drain and set aside.
Cooking the Walleye
- 3
Sear the Walleye
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once hot, add the walleye fillets. Cook for 3-4 minutes on each side until golden brown and cooked through. Season with salt and pepper to taste.
- 4
Add Vegetables
In the same skillet, add the chopped Roma tomatoes and asparagus. Sauté for an additional 2-3 minutes until the vegetables are tender.
Making the White Sauce
- 5
Prepare the Cream Sauce
In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly add the heavy cream, stirring continuously. Bring to a gentle simmer.
- 6
Finish the Sauce
Stir in the grated Parmesan cheese and chopped fresh herbs until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. Remove from heat.
Serving
- 7
Plate the Dish
On a serving plate, place a nest of the cooked capellini pasta. Top with the seared walleye, sautéed vegetables, and drizzle with the white sauce. Garnish with additional fresh herbs if desired.
- 8
Serve Warm
Serve immediately while warm, and enjoy your Walleye La Spezia!