Walleye fillets and Cheeks in Green Peppercorn Sauce
(adapted from a recipe by chef Doreen Randal)

4 walleye fillets cut into bite size chunks
2 tablespoons butter
1/2 teaspoon grated lemon rind
12 walleye cheeks *
1 tablespoon green peppercorns **
1 tablespoon fresh lemon juice
salt and freshly ground black pepper

1) heat the butter in large frypan over high heat until it begins to brown
2) add the lemon rind, fish and cheeks. Brown quickly, stirring carefully.
3) add the green peppercorns and lemon juice quickly, season with salt and
pepper then cover the pan and remove from heat. Let stand, covered, 5 mins.
4) Serve immediately.

* this recipe originally called for scallops but i substituted walleye cheeks.
** if green peppercorns are freeze dried, soak in hot water for 5 mins. before adding to recipe.