Almond Crusted Walleye with Pears and Blue Cheese

Chef Lucia Watson / In-Fisherman

2 walleye fillets, about ½ pound each

Flour seasoned with salt and pepper

1 large egg, lightly beaten

¾ cup sliced almonds

2 tablespoons butter

2 tablespoons minced scallion

1 ripe pear, peeled and cut into slices

¼ cup white wine

Juice of ½ lemon

¼ cup heavy cream

2 tablespoons blue cheese

 

Dredge walleye fillets in seasoned flour, shaking off any excess, dip in egg and then coat in almonds.

 

Melt butter until hot and sauté walleye about 6 minutes on each side or until tender. Transfer fillets to a plate and cover to keep warm.

 

Drain excess grease from pan. Add scallions and pear slices and cook 1 to 2 minutes. Add wine and cook a few more minutes.

 

Add cream, season with salt and pepper. Add lemon juice and taste to adjust seasoning.

 

At the last minute, add blue cheese and spoon over fish.

Serves 2

Printable version

Original recipe