Sauteed Fillet of Walleye with Tomatoes and Spring Herb Butter
This simple dish is prepared at the last minute and served fresh from the stove. Sauteed tomatoes form a bed for sauteed walleye pike; herbed butter sauce is poured over the fish to finish the dish. Although offered as an appetizer, this would also make a nice light lunch. The sorrel mentioned is a sharp, almost sour herb; keep the color bright by blanching it before making the puree.
Ingredients
- Herbed Butter
- Sorrel Puree - 2 tablespoons
- Fresh Tarragon - 1 teaspoon, minced
- Parsley Sprigs - 2, minced
- Chives - 8, minced
- Dill sprigs - 2, minced
- Lemon Juice - 1 teaspoon
- Kosher salt - 1/2 teaspoon
- Freshly ground white pepper - 1/2 teaspoon
- Unsalted Butter - 1/2 pound, 1/2 pound unsalted butter
- Tomatoes - 6, medium
- All-Purpose Flour - 1 cup
- Salt and freshly ground white pepper
- Clarified Butter (see Basics) - 3 ounces
- Walleye pike fillets - four, 4-ounce skinless (alt. perch, catfish)
- Head of Frisee - 1/2, washed and broken into pieces
- Chives - 8, whole
Instructions
To make the herbed butter: Mix the herbs, lemon juice, salt, and pepper together. Blend with the butter, wrap in plastic wrap, and chill.
Peel and seed the tomatoes. Dice them and drain, reserving the liquid. Put the tomatoes in a small saute pan and warm over medium heat. Divide between two serving plates and keep warm.
Mix the flour with salt and pepper to taste in a shallow bowl or plate. Heat the clarified butter in a medium saute pan over medium heat. Dredge the walleye fillets in the seasoned flour, shaking off the excess, and saute in the butter on the flesh side for 30 seconds, or until the flesh is translucent and the edges curl. Turn with a long spatula and cook 1 minute longer, until done into the center.
To serve: Place a fillet on the bed of tomatoes on each plate. Pour any remaining butter out of the saute pan and add the reserved tomato liquid. Bring to a boil over medium-high heat and whisk in the chilled herb butter, a little at a time. Pour the sauce over the fish and garnish with frisee and whole chives.
