Northern-Inspired Walleye

• 6 pieces 1.5oz pieces of walleye
• 3 tablespoons Oil
• 1 pinch Kosher salt
• 3 tablespoons Butter
• White asparagus
• 3 cups Chicken stock
• 4 ounces Butter
• 1.5 tablespoons Sugar
• 200 grams Fresh horseradish
• 300 grams Fresh conifer or spruce
• 10 grams Juniper berries
• 10 grams Grapefruit zest
• 1/4 cup Dry white wine
• 1/4 cup Spruce vinegar
• 20 grams Finely minced spring onion
• 1/3 cup Heavy cream
• 1 cup Whole butter, cubed, cold
• 100 grams Spruce tips, dehydrated and ground into powder
• 2 tablespoons Maldon sea salt
• 1 pound Mussels, cleaned
• 2 ea Spring onion
• 1 ea Green garlic, white/pale green part
• 1/4 cup Dry white wine
• 150 grams Grapefruit juice
• 10 grams Grapefruit zest
• 200 grams Whole butter
• 175 grams Sugar
• 120 grams Egg yolk
• 13 grams Gelatin, silver sheet
• 5 grams Citric acid
• 1 gram Kosher salt

1. For Walleye:rnSkin removed, portion into 1.5 oz pieces, 6 pieces total (optional: brine filets whole in 2% salt brine beforehand)rnrnHeat 3 tbsp oil to smoking point, season fish with kosher salt to taste. Place fish in pan skin side up. Press fish lightly to ensure even browning. Lower heat. rnrnCook until flesh is opaque but not fully cooked through. Finish with 3 tbsp of butter. rnrnRemove from pan and allow to drain on a c-fold towel.
2. For Asparagus:rnRemove woody ends and peel to be the same diameter.rnrnIn a pot, combine chicken stock, 4 oz butter, 1.5 tbsp sugar, 200g fresh horseradish, 300g fresh conifer or spruce, 10g juniper berries and 10g grapefruit zest. Reduce by half, allow to cool.rnrnPlace white asparagus in a shallow baking dish and cover with the reduced broth. Cover with a layer of plastic wrap and then a layer of aluminum foil. Place in oven at 300 degrees. Check after fifteen minutes. Cooking time varies depending on size of asparagus. Allow to cool in liquid.rnrnOptional: Soak a fresh pine cone in water for half an hour and place in with the binchotan charcoal and lightly grill and perfume the asparagus with the pine smoke. Allow to cool and portion each stalk into three pieces.
3. For Beurre Blanc:rnReduce 1/4c wine and 1/4c spruce vinegar with 20g spring onion by 2/3. rnrnAdd 1/3c heavy cream and bring to a boil. Slowly whisk in 1c cold butter until fully combined. Pass through a fine mesh sieve. rnrnSeason with salt, a little spruce vinegar and a little lemon juice. We also season with horseradish extract.
4. For Spruce Salt:rnMix 100g spruce tips and 2tbsp of Maldon sea salt and store in an airtight container.
5. For Mussels:rnIn a large non-reactive pan, sweat garlic and onion until caramelized, and add mussels. rnrnAdd 1/4c wine and cover for about a minute, or until mussels just barely begin to open. rnrnRemove, strain, and shuck mussels by hand. rnrnStrain cooking liquid. Reserve mussels in liquid.
6. For Grapefruit Curd:rnCombine 150g grapefruit juice, 10g grapefruit zest, 200g whole butter, 175g sugar, 120g egg yolk, 13g gelatin, 5g citric acid and 1g kosher salt in crovac bag and cook at 75C for one hour. rnrnEmulsify in blender until smooth. Pass through chinois. Allow to cool in deli containers.
7. To Finish:rnPlace asparagus and mussels in beurre blanc until just heated through. Remove and allow to drain on c-fold towels. Season with spruce salt.rnrnGarnish with spruce oil, tangerine lace and spring onion flowers.

walleye, oil, kosher salt, butter, white asparagus, chicken stock, butter, sugar, fresh horseradish, fresh conifer, berries, white wine, spruce vinegar, spring onion, heavy cream, butter, salt, mussels, onion, green garlic, white wine, butter, sugar, egg yolk, gelatin, citric acid, gram kosher salt

Taken from food52.com/recipes/77261-northern-inspired-walleye (may not work)