Almond Crusted Walleye


4 walleye fillet
½ cup almond meal (ground almonds
panko (Japanese bread crumbs)
salt and pepper
1 egg, beaten
4 tablespoons unsalted butter (divided)
2 tablespoons 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 tablespoons butter and 2 tablespoons 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 tablespoons 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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