During the heat season we are always looking ways to make nice, light, summer dishes. Bringing a stylish new seafood experience to Upper Manhattan’s burgeoning dining scene, Seawalk Restaurant is set to serve contemporary cuisine in a chic nautical setting. 

Latin Times had the opportunity to meet with Executive Chef Fernando Mayers, who not only has created a modern seafood-focused menu that fuses fresh sustainable ingredients with lively Mediterranean influences, but also, shared with us the recipe of one of the most popular items on their menu; the customers' favorite Sautéed Leeks, Salmon Roe Beurre Blanc, White Asparagus. 

Find video, recipe below, and enjoy a unique, stylish and savory maritime experience.

Seawalk Salmon by Executive Chef Fernando Mayers

SEAWALK salmon Seawalk Salmon: Sauteed Leeks, Salmon roe Beurre blanc, White Asparagus. Photo: Brogan and Braddock

  • Sautéed Leeks


2Ea Holland leeks, chopped

1 cup butter

2 cups chicken stock

1 sprig of thyme

Salt to taste


In a low heat pan, sweat the leeks with the thyme for 3 minutes, adding a pinch of salt to bring out the natural the water from the leeks

Add the butter and chicken stock and cook low heat until all the liquid evaporates

Adjust the seasoning

  • Crispy Leeks


1 Ea Holland leeks, cut into rings

3 cups Wondra flour


Separate the leeks rings and place them in cold water to help them get crispy

Toss the leek in the flour and remove the excess of flour

Fry at 300F

  • Salmon Roe Beurre Blanc


2 Ea shallots

2 cups white wine

1 cup heavy cream

1 cup butter

1 tbsp salmon roe

Chives to taste

Salt to taste


Sweat the shallots until translucent

Add the wine and reduce by half

Add the cream and reduce by half

Emulsify with the butter

Add chives and Salmon roe and adjust seasoning.

  • Pea Puree


4 cups English peas, blanched

2cups vegetable stock

Herb oil to taste

Salt to taste


Once the peas are tender, blend them in a Vitamix / blender, adding the vegetable stock as needed

Season with herb oil and salt

Pass through the sieve

  • Asparagus


1 bunch asparagus, blanched

  • Plating

Plate to your liking, garnish with microgreens and radish


  1. Leeks are in the same family as both garlic and onions with a subtle, sweet flavor that cannot be substituted by either. Use only the white cylindrical bulb and the white parts of the stalk as the green tops are tough and fibrous (though good for flavoring stocks). Holland-grown leeks are power- washed so will not need as much cleaning as local leeks but rinse anyway after slicing the bulb open. You can use leeks as a stock base, in the classic leek & potato soup. Try mashing them with potatoes, sautéing with mushrooms or frizzling leek curls in oil to serve over steak, or simply slice and toss into the salad bowl
  2. Beurre blanc — literally translated from French as "white butter" — is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation.
  3. Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals.