8 oz. Lake Superior walleyed pike fillet
1 cup all-purpose flour, seasoned with kosher salt and pepper
1 tbsp. extra-virgin olive oil
1 tbsp. clarified butter
2 ea. plum tomato julienne, peeled and seeded
1 tbsp. non-pareil capers
½ tsp. minced garlic
2 ozs. fresh-squeezed lemon juice
2 ozs. dry white table wine
1 tbsp. whole butter, room temperature
2 tbsp. chopped flat-leaf parsley, rinsed
- Process the walleye fillet into 2 to 3 equal-size medallions, and lightly dip in dredging flour.
- Into a medium-hot sauté pan, place the extra-virgin olive oil and clarified butter.
- Pan-sear fillet portions until golden brown. Transfer to sizzle platter. Fire the sizzle platter into a 450-degree oven for approximately 3 to 4 minutes, to evenly finish off fillet portions.
- Return sauté pan to fire to make pan sauce, a la provencale, by adding tomatoes, capers, and garlic for a quick sauté.
- Add the lemon juice and wine to the same pan, for approximately two minutes, to give body to the sauce. Reduce by half.
- Stir in whole butter and chopped parsley. Remove fillets from oven.
- Arrange fillets at center, pointing inward. Spoon pan sauce liberally over the span of the fillets.
- Garnish with a grilled lemon half, and fresh chervil.
Submitted by Marshall Violante, Executive Chef, Glen View Club, Golf, Ill.