Browned butter adds a rich, nutty flavour that makes this simple dish worthy of an elegant dinner party.
4 walleye fillets or substitute perch, pickerel or sole
Salt and freshly ground pepper, to taste
Flour, for dredging fish
2 tbsp. butter
1 tbsp. olive oil
4 tbsp. butter
Zest of 1/2 lemon
Handful of hazelnuts, toasted and chopped (skins removed)
2 tbsp. chopped chives
Season fish with salt and pepper. Dredge in flour. Shake off excess flour.
Heat 2 tbsp. butter and 1 tbsp. olive oil in a large skillet over medium heat. When oil is hot, add fish. (Do not overcrowd the pan, cook fish in batches if needed.) Pan fry fish, turning once, until golden and just cooked through, about 3 to 5 minutes per side. Remove fish from pan and keep warm.
Wipe pan clean with paper towel. Add 4 tbsp. butter. Swirl in pan and let butter cook until fragrant and just starts to turn light brown.
Pour the brown butter sauce over the fish and garnish with lemon zest, hazelnuts and chives.
Yield: 4 servings.