Symon's Herb-Crusted Walleye with Lobster Pierogi

  • Servings: 4

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  • 2 cups Chicken Stock
  • 3 tablespoons truffle butter (see Note)
  • 1 tablespoon unsalted butter
  • 1/3 cup plus 1 tablespoon coarsely chopped chives
  • Salt and freshly ground pepper
  • 3/4 cup (loosely packed) flat-leaf parsley leaves
  • 3/4 cup (loosely packed) basil leaves
  • 1/3 cup light olive oil, plus more for brushing
  • 3/4 cup coarse stale bread crumbs
  • Four 1/2 -pound skinless walleye pike fillets, about 1 inch thick, or thick grouper, red snapper or sea bass fillets, with skin
  • 12 Lobster Pierogi

How to make this recipe

  1. In a saucepan, boil the Chicken Stock over moderately high heat until reduced to 2/3 cup. Reduce the heat to low and whisk in the truffle butter and unsalted butter, 1 tablespoon at a time, until incorporated. Stir in 1 tablespoon of the chives and season with salt and pepper.

  2. Preheat the oven to 475°. In a blender or food processor, combine the remaining 1/3 cup of chives with the parsley, basil and the 1/3 cup of olive oil; blend until minced. Transfer the herb puree to a bowl and stir in the bread crumbs. Season with salt and pepper.

  3. Line a baking sheet with parchment and brush it with oil. Set the fish on the baking sheet, skinned side down, and season with salt and pepper. Top the fillets with the herb mixture, pressing it down lightly with your fingers. Bake the fish for 12 to 14 minutes, or until it flakes easily at the thickest part.

  4. Meanwhile, in a large saucepan of boiling salted water, cook the <A href="/recipes/lobster-pierogi">Lobster Pierogi</A> until al dente, about 3 minutes. Drain well and return to the pan. Rewarm the truffle butter sauce and toss 1/4 cup of it with the pierogi. Arrange 3 pierogi on each of 4 large plates and pour the remaining truffle butter sauce over them. Set the fish alongside or on top and serve.

Suggested Pairing

Because Viognier is aromatic, it goes nicely with the rich truffle butter sauce and the mixed herb crust.

Contributed By Photo © Gentl & Hyers Published July 1998

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