Broiled Walleye With Fruit Beurre Blanc Sauce
Peter Brave, owner of Brave New Restaurant, is known for his amazing beurre blanc sauces. In this dish he uses fresh fruit to create a flavorful topping for broiled Walleye.
Place shallot, kiwi, strawberries, grapefruit, white wine, and vermouth in a wide, flat skillet. Heat over medium flame until liquid is reduced, almost evaporated and the fruit is broken down. Add 1 tablespoon of honey. Heat through. Add 1 stick of butter, a chunk at a time. Whisk as you go and keep the skillet moving so it doesn’t get too hot. If the butter splits, the sauce is too hot.
Brush the baking sheet and top of the fish fillets with butter. Sprinkle on seasoned salt. Broil for 5 minutes; until it just starts to flake apart.
Top with fruit beurre blanc sauce and serve.
Recipe provided by Peter Brave
Time to prepare: 25 minutes.