Exotic Walleye by Chef Avtar Singh Rana😘👍

Exotic Walleye by Chef Avtar Singh Rana

A refined freshwater fish dish paired with silky mashed potatoes and herbal vegetables

Ingredients (Serves 4)

For the Walleye

• 4 fresh fillets of Walleye (6–7 oz each)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cracked black pepper
• 1 tsp sea salt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Fresh thyme leaves
• 1 garlic clove, crushed

For the Mashed Potatoes

• 4 large potatoes, peeled and cubed
• 3 tbsp butter
• ¼ cup cream or warm milk
• Salt to taste
• White pepper
• 1 tsp roasted garlic paste
• 1 tbsp chopped parsley

For Herbal Vegetables

• 1 cup baby carrots
• 1 cup asparagus spears
• 1 zucchini, sliced
• 1 cup green beans
• 1 tbsp olive oil
• Fresh rosemary, thyme, and parsley
• Salt and cracked pepper
• 1 tsp lemon zest

Exotic Herb Butter Sauce

• 2 tbsp butter
• 1 tsp capers
• 1 tbsp white wine
• Fresh dill
• Lemon juice
• Pinch of chili flakes

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Preparation

1. Prepare the Mashed Potatoes

• Boil potatoes until soft.
• Drain and mash with butter, cream, roasted garlic, salt, and white pepper.
• Finish with parsley for freshness.
• Keep warm.

2. Herbal Vegetables

• Blanch vegetables lightly in salted water.
• Toss in olive oil with rosemary, thyme, parsley, lemon zest, salt, and pepper.
• Sauté quickly to retain crunch and color.

3. Marinate the Walleye

• Mix olive oil, paprika, garlic powder, Dijon mustard, honey, lemon juice, salt, and pepper.
• Coat the fish and let rest for 15–20 minutes.

4. Cook the Walleye

• Heat olive oil and butter in a skillet.
• Add garlic and thyme.
• Sear fish skin-side down for 3–4 minutes.
• Flip gently and cook another 2–3 minutes until flaky and golden.

5. Exotic Herb Butter Sauce

• In the same pan, melt butter.
• Add white wine, capers, dill, lemon juice, and chili flakes.
• Reduce slightly for a glossy finish.

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Plating Style

• Place a smooth bed of mashed potatoes in the center.
• Lay the walleye fillet elegantly on top.
• Arrange herbal vegetables beside it.
• Spoon herb butter sauce over the fish.
• Garnish with microgreens, lemon slice, and fresh herbs.

Chef Avtar Signature Touch

Add a light drizzle of herb-infused oil and a crisp vegetable ribbon garnish for a fine-dining presentation.

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