Place walleye on a plate, skin side up, and chill, uncovered for one hour to dry out skin. Heat a large skillet over high, once the skillet is extremely hot add 1 Tbsp. oil and a large pinch of salt. Heat oil until smoking, then remove skillet from heat and wipe out with a clean kitchen towel to create a faux nonstick surface.
Season both sides of walleye with kosher salt. Return skillet to high heat and add remaining 1 Tbsp. oil until shimmering. Add 1 fillet skin side down. Press gently with a spatula until fillet no longer wants to curl up and entire skin side is flush with the skillet. Repeat with remaining fillet.
Cook both fillets in pan until nearly cooked through (fillet will be opaque and a bit raw at the thickest part), about 3 minutes. Gently turn fish and finish cooking off heat, about another minute or so.
Add butter, sea salt, fresh lemon juice and lecithin to ½ cup hot water. When butter has melted, bring to a foam with an immersion blender.
To serve, spoon a bit of lemon butter foam onto plates, top with julienned spring vegetables and place walleye on top, skin side up. Garnish with microgreens.
Ingredients
1/2 cup Nature's Best Dairy® Butter
2 tbsp lecithin
2 tsp lemon juice
1/2 cup water, hot
Spring Vegetables
Directions
Heat olive oil in a pan, add minced garlic and onion until fragrant.
Add remaining vegetables, season with salt and pepper to taste and cook for 1-2 minutes.
Ingredients
Peak Fresh Produce® Carrot(s), julienned
Peak Fresh Produce® Garlic, minced
Peak Fresh Produce® Pepper(s), Green Bell, julienned
