From: Chef Paul Lynch, FireLake Grill House and Cocktail Bar, Bloomington, MN. Yield: 6 servings.
Walleye Cake Mix:
1 1/3 lb. walleye pike, cooked, cooled and flaked
3 1/8 fl.oz. mayonnaise
¾ Tbsp. garlic chili paste
1 Tbsp. lemon juice
½ Tbsp. Old Bay seasoning
3/8 Tbsp. dry mustard
2 oz. egg yolks
1 Tbsp. parsley, chopped
¼ sleeve of saltine crackers, crumbled
2 tsp. scallions, ¼” sliced
1½ Tbsp. fresh tarragon, chopped
pinch salt
1 cup panko bread crumbs
**
2 oz. lemon and tarragon Remoulade (recipe follows)
for garnish, ½ chive
as needed for garnish, picked dill weed
Lemon and Tarragon Remoulade (yields 12 servings):
1/3 cup red Bermuda onion, brunoise
2 1/8 cups mayonnaise
¼ cup Creole mustard
¼ cup dill pickles, brunoise
¼ cup capers, minced
1/8 bunch Italian parsley, chopped, rinsed
1/8 cup tarragon, chopped
¼ cup lemon juice
1/3 Tbsp. Cajun spice
**
2 walleye cakes
2 oz. lemon and tarragon remoulade
½ oz. clarified butter
1 lemon wedge–with cocktail fork
½ oz. arugula, dressed
½ tsp. sherry vinaigrette
For walleye cakes: Combine ingredients.
For lemon and tarragon remoulade: Cut and measure all ingredients into a mixing bowl. Fold together. Adjust seasoning. Store covered; label and date.
Per serving: Place ½ oz. clarified butter in hot small saute pan; brown two walleye cakes on one side for 2 minutes, then flip over. Place in 400°F oven for 3 minutes. Place one walleye cake off center on iron square, then lean the second walleye cake against the first.
Portion 2 ounces lemon and tarragon remoulade in ramekin. Place on plate at top, put cocktail fork in lemon wedge and lean it on ramekin. Dress arugula with sherry vinaigrette and place in center of plate.
