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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond Crusted Walleye Recipe

5 stars - based on 1 vote
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This recipe for Almond Crusted Walleye is from Favorite Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For each individual serving....
6 to 8 oz walleye fillet
Season the fillet with salt, then dust with flour. Shake off excess flour.
Dip the fillet in whipped eggs and then into medium-coarse breadcrumbs and almonds - equal parts.
Saute over medium -high heat until each side is a golden brown, then place the fillet in a 375 F oven for approximately 5 minutes.
Directions:
Directions:
To finish....place the fillet over rice pilaf and top with Golden Raisin Sage Beurre Noisette.
For the Golden Raisin Sage Beurre Noisette....
In a hot pan, add 1 tbsp. butter. As soon as the butter melts, add 1/4 c. golden raisins and a few fresh sage leaves. The butter browns quickly as the sage leaves crisp up and the raisins plump up. When the butter reaches a hazelnut brown color and is starting to foam, squeeze 1/2 of a lemon in the mixture to stop the browning and finish the sauce.
Number Of Servings:
Number Of Servings:
sinle serving
Personal Notes:
Personal Notes:
this is a beautiful preparation and a favorite.

 

 

 

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