Great Lakes Walleye
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Great Lakes Walleye

By March 23, 2026

Recipe courtesy of Logan Christensen, CEC, Executive Chef, Edina Country Club (Edina, Minn.)

Ingredients

Instructions

Procedure for the Chorizo-Wrapped Walleye:

  1. Lay out a sheet of plastic wrap on your station, and carefully lay out the chorizo into a rectangular shape.
  2. Lay down one of the brined walleye loins and pipe a layer of the herb mousse ¼”.
  3. Place remaining loin the mousse and roll tightly in the plastic wrap. Knot the twisted ends with butchers twine.
  4. Place the roulade in a water bath with the immersion circulator set to 165°F. Cook 10 minutes and allow to rest in the plastic for 5 minutes.
  5. Carefully remove the roulade from the plastic wrap and dry. In a nonstick pan, sear and baste the roulade with the whole butter and aromatics until crisp.
  6. Rest an additional 5 minutes, slice and serve.

Procedure for the Brine for Fish:

  1. Prepare the brine, using the ice to cool it quickly.
  2. Place cleaned walleye loins and belly pieces in the brine for 20 minutes.

Procedure for the Smoked Walleye Cake:

  1. Pan-smoke brined walleye trim and flake.
  2. Pulse panko and trisol in a food process for breading.
  3. Fold the remaining ingredients into the flaked walleye.
  4. Shape or mold as desired, chill or harden in the freezer.
  5. Bread cake and fry at 340°F until golden-brown.

Procedure for the Fish Mousse:

  1. Combine all ingredients in a mixing bowl and transfer to a paco jet canisters.
  2. Reserve the mousse in a pastry bag.

Procedure for the Pickled Jicama:

  1. Peel and thinly slice jicama and punch out slices with a 3-inch ring cutter.
  2. Prepare pickling liquid with the remaining ingredients and cool for 15 minutes before adding the jicama.
  3. Reserve in the pickling liquid for a minimum of 2 hours.
  4. Pipe a small portion of the corn salad in the center and fold into the center from 3 equal points of the circle.

Procedure for the Corn Salad:

  1. Season and grill the corn until well-charred.
  2. Remove from the cob and fold in the remaining ingredients.

Procedure for the Lacinato Kale:

  1. Blanch and shock kale.
  2. In a saute pan, begin to sweat shallot, garlic, chili flake lightly.
  3. Add kale, deglaze with white wine and cook until dry.
  4. Add the chicken stock as needed until glazed and tender.

Procedure for the Tomato Tarragon Emulsion:

  1. Sweat white mirepoix, shallots, and garlic.
  2. Add tomato products and caramelize lightly.
  3. Deglaze with the wine and vinegar. Reduce until almost dry.
  4. Add fish stock and reduce by half.
  5. Add aromatics and heavy cream. Reduce slightly and emulsify the cold diced butter into the reduction.
  6. Add 1 egg yolk and ½ sheet of bloomed gelatin and charge twice in a preheated Isi.
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