Thursday, October 19, 2017 Elyria 73°


Almond Crusted Walleye

  • http-chronicle-northcoastnow-com-files-2012-08-walleye


1 or more walleye or saugeye fillet

½ cup almond meal (ground almonds

Panko (Japanese bread crumbs)

Salt and pepper

1 egg, beaten

4 Tbsp unsalted butter (divided)

2 Tbsp canola oil

1 fresh peach or pear, sliced

Splash of dry white wine (sauvignon blanc, chardonnay, etc.)

Mix the almond meal with a little panko and the salt and pepper.  Place fish fillet in egg wash then roll in almond meal/panko mixture.  Melt 2 Tbsp butter and 2 Tbsp canola oil in a pan over medium low heat, then add fish and sauté about 4 minutes per side (depending on thickness). Remove the walleye to paper towels, turn heat to medium high and add the sliced fruit. Stir and fry for a minute then add 2 Tbsp butter to sauce and cook until butter browns.  Add wine & reduce. Place fish fillet on plate surrounded by fruit and drizzled with sauce.

Makes 2 servings.

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