Seared Walleye with Spring Cider and Balsamic Butter Sauce, Grilled Asparagus, and Crispy New Potatoes with Arugula and Lemon
Pan-seared walleye takes center stage in this bright, seasonal dish, finished with a silky spring cider and balsamic butter sauce that adds just the right balance of sweet and tangy. Served alongside grilled asparagus and crispy new potatoes tossed with peppery arugula and fresh lemon, it’s a light yet satisfying plate that celebrates the flavors of spring.
Delicately pan-seared walleye is the star of this light and vibrant spring entrée, showcasing the fish’s naturally mild, flaky texture. It’s finished with a silky spring cider and balsamic butter sauce that blends the gentle sweetness of cider with the rich tang of balsamic for a balanced, flavorful finish. The dish is complemented by grilled asparagus, adding a fresh, slightly smoky bite, while crispy new potatoes are tossed with peppery arugula and a squeeze of bright lemon for a refreshing contrast. Together, these simple yet thoughtfully paired ingredients create a dish that feels both refined and approachable, perfectly capturing the fresh, clean flavors of the season in a meal that’s satisfying without feeling heavy.
INGREDIENTS
Serves 4
· 4 Walleye Fillets (6-8oz each), skin on or off SGC 487968
· Salt and Pepper to taste
· 2 tbsp Neutral Oil [canola, avocado, grapeseed] SGC 054247
· 2 tbsp Unsalted Butter SGC 054130
· 1lb Large Asparagus, trimmed SGC 193426
· 2 tbsp Olive Oil (Pomace) SGC 053058
· Salt and Pepper to taste
· 1 ½ lbs Baby New Potatoes
· 2 tbsp Unsalted Butter SGC 054130
· Salt and Pepper to taste
· 1 tbsp Fresh Flat Leaf Parsley SGC 193137 [JIT]
· ½ cup Baby Arugula SGC 192238 [JIT]
· 1 tbsp Lemon Juice SGC 082215
· ½ cup Apple Cider Maple Balsamic Sauce SGC 139124
· 2 tbsp Unsalted Butter SGC 054130
INSTRUCTIONS
Method 1: Cook Potatoes
1. Place potatoes in a pot, cover with cold, salted water, and bring to a boil
2. Reduce heat and simmer 12-14 minutes or until tender
3. Drain and reserve to the side to cool
4. Once cooled enough to handle, lightly press or smash each potato and set to the side
Method 2: Grilled Asparagus
1. Heat grill to high
2. Toss asparagus with olive oil, salt, and pepper to taste
3. Grill 4-7 minutes or until charred and al dente (crisp but tender); turn throughout
4. Finish with lemon juice if desired
5. Hold in a warm place until ready to plate
Method 3: Sear the Walleye
1. Pat the fillets dry and season the skin side with salt and pepper
2. Heat a large skillet or flat-top grill to medium high heat, add neutral oil
3. Once hot and ready, place fish skin side down in the skillet, season the other side in the pan
4. Cook 3-4 minutes until the edges turn opaque and the bottom is golden
5. Flip carefully
6. Add 2tbsp of butter and spoon-baste the fish as it finishes cooking (approx. 2 min.)
7. Remove from the heat just before fully cooked [Walley can over cook quickly]
8. Set aside to rest briefly
Method 4: Finish the Potatoes and Sauce
1. Drop the crushed, cooled potatoes in the fryer
2. Heat the Apple Cider sauce in a sauté or small saucepan and reduce by ¼
3. Remove from heat and swirl in the butter until combined
4. Transfer drained, crispy potatoes to a mixing bowl, add arugula, salt and pepper, and lemon juice
5. Hold for plating
Method 5: Assembly
1. Place crispy potatoes in the center of the plate
2. Lay asparagus across the top or next to the potatoes
3. Place the walleye skin side down atop the potatoes and asparagus
4. Sauce the fish and plate with the apple cider butter sauce
5. Garnish with microgreens
6. Serve immediately
