Chef Avtar Singh Rana Minnesotan delight
Walleye with Garlicky Mash & Seasonal Vegetables
🐟 Ingredients (Serves 2–3)
For the Walleye:
2–3 fresh walleye fillets (skin on preferred) Salt & white pepper 2 tbsp clarified butter or olive oil 2 cloves garlic (lightly crushed) 2 sprigs fresh thyme Zest of ½ lemon Fresh lemon juice (few drops)
🧄 For the Garlicky Mash:
500 g Yukon Gold potatoes (or similar waxy potato) 4–5 cloves garlic 60 g butter 80–100 ml warm heavy cream Salt to taste Pinch white pepper Optional: 1 tbsp sour cream for silky finish
🥕 For the Vegetables:
Baby carrots (blanched) Asparagus spears Green beans or broccolini 1 tbsp butter Pinch sea salt Fresh parsley (chopped)
🔥 Method
1️⃣ Garlicky Mash
Boil potatoes in salted water until fork tender. In a small saucepan, gently simmer garlic cloves in cream for 5–7 minutes (infuses sweetness). Drain potatoes, mash while hot. Add butter, garlic cream mixture, salt, white pepper. Finish with sour cream for extra silkiness.
👉 Pro Tip: Pass through a fine sieve for ultra-luxury texture (Michelin touch).
2️⃣ Vegetables
Blanch vegetables in salted water (retain color). Shock in ice water. Sauté in butter just before plating. Finish with sea salt and parsley.
👉 Add a squeeze of lemon or drizzle of brown butter for depth.
3️⃣ Walleye
Pat fillets dry; season lightly. Heat pan medium-high with clarified butter. Place fish skin side down; press gently for first 20 seconds. Cook 3–4 minutes until skin crisp. Add crushed garlic & thyme; baste with butter. Flip briefly (30–40 seconds). Finish with lemon zest & few drops lemon juice.
Internal temp: 52–54°C for perfect flaky texture.
🍽 Plating (Modern Fine Dining Style)
Spoon mash slightly off-center. Lean crispy walleye over mash. Arrange vegetables vertically for height. Finish with: Microgreens Lemon beurre blanc drizzle (optional) Light dusting of smoked paprika or herb oil dots, as you like I normally add so many different micro greens which are available for the day.
Chefs Nectar 