Symon's Herb-Crusted Walleye with Lobster Pierogi

Name: Symon's Herb-Crusted Walleye with Lobster Pierogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a saucepan, boil the Chicken Stock over moderately high heat until reduced to 2/3 cup.
2
Reduce the heat to low and whisk in the truffle butter and unsalted butter, 1 tablespoon at a time, until incorporated.
3
Stir in 1 tablespoon of the chives and season with salt and pepper.
4
Preheat the oven to 475.
5
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.
6
Transfer the herb puree to a bowl and stir in the bread crumbs.
7
Season with salt and pepper.
8
Line a baking sheet with parchment and brush it with oil.
9
Set the fish on the baking sheet, skinned side down, and season with salt and pepper.
10
Top the fillets with the herb mixture, pressing it down lightly with your fingers.
11
Bake the fish for 12 to 14 minutes, or until it flakes easily at the thickest part.
12
Meanwhile, in a large saucepan of boiling salted water, cook the Lobster Pierogi until al dente, about 3 minutes.
13
Drain well and return to the pan.
14
Rewarm the truffle butter sauce and toss 1/4 cup of it with the pierogi.
15
Arrange 3 pierogi on each of 4 large plates and pour the remaining truffle butter sauce over them.
16
Set the fish alongside or on top and serve.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Chicken Stock, 3 tablespoons truffle butter (see Note), 1 tablespoon unsalted butter, 1/3 cup plus 1 tablespoon coarsely chopped chives, and more.

Yes, Symon's Herb-Crusted Walleye with Lobster Pierogi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!