Cedar-Smoked Walleye with Miso Brown Butter, Foraged Mushrooms & Charred Leek Purée

This dish celebrates the clean, delicate flavor of walleye with the earthy depth of the Pacific Northwest — smoky cedar, umami-rich miso, and the subtle sweetness of leeks. The result is a refined yet comforting plate that captures the essence of Seattle’s modern coastal cuisine.

Serves: 2
Prep Time: 30 minutes
Cook Time: 25 minutes

For the Walleye:

• 2 fresh walleye fillets (6–8 oz each), skin on

• 1 cedar plank (soaked in water for at least 1 hour)

• Sea salt & white pepper

• Olive oil for brushing

For the Miso Brown Butter:

• 4 tbsp unsalted butter

• 1 tbsp white miso paste

• 1 tsp rice vinegar

• 1 tsp maple syrup (or honey)

• ½ tsp lemon zest

For the Charred Leek Purée:

• 2 large leeks, white and light green parts only

• 1 tbsp butter

• ¼ cup cream

• Salt to taste

For the Foraged Mushroom Garnish:

• 1 cup assorted wild mushrooms (chanterelles, maitake, or oyster)

• 1 tbsp olive oil

• 1 tsp soy sauce

• 1 tsp sherry vinegar

• Fresh thyme

PREPARATION 

1. Prepare the Leek Purée

• Slice the leeks in half lengthwise, rinse thoroughly, and char cut-side down in a hot skillet or under a broiler until deeply caramelized.

• Roughly chop and simmer in a small saucepan with butter and cream for 10 minutes.

• Blend until smooth and season with salt. Set aside warm.

2. Make the Miso Brown Butter

• In a small saucepan, cook butter over medium heat until it begins to brown and smell nutty.

• Whisk in miso paste, rice vinegar, maple syrup, and lemon zest. Keep warm.

3. Sauté the Mushrooms

• Heat olive oil in a pan over medium-high heat.

• Add mushrooms and cook until golden and crisp.

• Finish with soy sauce, sherry vinegar, and fresh thyme.

4. Cook the Walleye

• Preheat grill or oven to 400°F.

• Pat walleye dry, season with salt and white pepper, and lightly brush with oil.

• Place the soaked cedar plank on the grill or in the oven until it starts to smoke, then add the fish (skin-side down).

• Cook for 10–12 minutes, or until just opaque and flaky.

5. Plate Like a Pro

• Spoon a base of charred leek purée in the center of the plate.

• Gently place the cedar-smoked walleye on top.

• Spoon miso brown butter over the fillet.

• Scatter the sautéed mushrooms around the plate.

• Finish with microgreens, pickled shallots, or a drizzle of herb oil for color.

🍷 Pairing Suggestion

Serve with a chilled Washington State Chardonnay or a dry Riesling — something crisp enough to balance the butter but aromatic enough to complement the cedar smoke and miso.