by Crystal Schlueter
This week’s recipe is for those who may occasionally want to forego the standard fried fish and make something a little fancy. These walleye rolls are my take on fish and chips, but in lobster roll form. If you’ve never had a lobster roll, Maine likes to serve them cold and dressed in mayonnaise, while Connecticut prefers to serve them warm, dressed in butter.
I felt walleye rolls would be best served warm, but wanted to do something more exciting than just melted butter. So, I did something in-between the two classic styles; beernaise. Beernaise is based off of classic French bearnaise sauce, with a few twists. Instead of white wine, I went with a local beer, replaced the white wine vinegar with malt vinegar, and used chives fresh from my garden in place of the usual tarragon-chervil combination.
