Potato-Crusted Walleye with Pernod Beurre Blanc Sauce

Ingredients:

For Shrimp Mousse:

4 ounces shrimp, peeled and deveined
4 ounces heavy cream
1 egg white
Pinch of nutmeg
Salt and white pepper to taste

For Walleye:

Four (8 ounces each) walleye fillets, cleaned
2 pounds of Idaho potatoes, peeled and shredded
Salt and white pepper to taste
Black pepper to season
4 tablespoons clarified butter

For the Pernod Beurre Blanc Sauce:

2 garlic cloves, smashed
3 shallots, sliced
1 tablespoon clarified butter
¼ cup white wine
½ cup Pernod
5 each black peppercorns
3 sprigs fresh thyme
½ cup heavy cream
1 pound butter, unsalted
½ lemon, juiced
Salt and white pepper to taste

For Fennel Salad:

2 bulbs fennel, shaved
½ cup broinoise tomato

For Garnish:

2 tablespoons capers
2 tablespoons Micro greens, or Mâche lettuce or chopped chives

Directions:

For Shrimp Mousse:

Place shrimp in blender, puree then slowly incorporate heavy cream into shrimp. Finish blending in the egg white, and seasonings.

For Walleye:

Take one portion of walleye and place on tabletop with skin side down. Place ¼ of the shrimp mousse on the top of the walleye and spread evenly. Place ¼ of shredded potatoes on top of shrimp mousse, then press down firmly. Repeat.

Warm up sauté pan until nearly smoking, then add walleye with potato side down. Cook until potatoes are a golden brown, then flip over walleye in sauté pan and place in a preheated 425-degree oven. Cook until done, or when walleye reaches 150-degrees F.

For the Pernod Beurre Blanc Sauce:

In a medium sauce pan over moderate heat sweat garlic and shallots in clarified butter until soft, do not brown. Add white wine, Pernod, black peppercorns and fresh thyme. Reduce wine and Pernod until almost dry. Add heavy cream and let reduce by two-thirds.

Cut butter into 1-inch pieces. When heavy cream is reduced begin whisking in butter pieces. When butter is completely incorporated strain through chinois into a container that will hold the sauce until service.

Add lemon juice and season with kosher salt and white pepper to taste.

Finishing the Dish:

Place fennel salad in a dinner bowl. Gently place walleye over top of fennel salad, and ladle 2 ounces of the Pernod Beurre Blanc Sauce into bowl. Garnish with capers and small sized neutral micro greens, or chives, for color.