Potato-Crusted Walleye with Green Beans, Cherry Tomatoes and Beurre Blanc
Source: Idaho Potato Commission
Chef Nelson creates a healthier and more upscale fish ’n chips—a perennial crowdpleaser—by encrusting fillets with thinly sliced potatoes and sauteeing the fish instead of deep-frying it. Using freshwater walleye pike instead of cod or another ocean fish reinforces the Midwestern roots of his Indianapolis restaurant and tells a local story.
8 oz. white wine
1 lemon, segmented without any rind
2 sprigs thyme
10 whole black peppercorns
4 oz. butter, cut into 8 pieces
Salt, to taste
8 walleye pike fillets (8 oz. each)
1 1/2 cups flour
6 eggs, beaten
12 fingerling potatoes, sliced very thin
8 oz. green beans
8 oz. cherry tomatoes
Oil and butter for sautéing, as needed
Salt and pepper, to taste
- Prepare beurre blanc: Place the first four ingredients into a saucepan and bring to a simmer. Simmer until reduced by half.
- Whisk in butter, one piece at a time, until all has been incorporated. Strain the sauce through a fine mesh strainer; season with salt to taste. Keep warm.
- Prepare potato-crusted walleye: Dust walleye fillets in flour, and then dip each into beaten egg. Place fillets skin-side down on a baking sheet. Arrange fingerling slices on egg-dipped fillets, layering them to look like fish scales. Set aside.
- Heat 2 tablespoons butter in saute pan over medium-high heat. Add green beans and cherry tomatoes. Season with salt and pepper. Sauté until green beans are crisp and tender, about 5 to 6 minutes. Set aside.
- Season potato-coated walleye fillets with salt and pepper. In another saute pan, heat oil and butter over medium-high heat. Place fillets, potato-side down, in pan and cook until potatoes are golden brown and crisp. Flip the fillets and cook for 1 minute more. Repeat until all the walleye is cooked.
- Meanwhile, reheat green beans and cherry tomatoes; divide mixture among 8 plates. Top each with a walleye fillet and 2 tablespoons beurre blanc. Serve immediately.