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Pine Nut Crusted Walleye
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by Chef Jerry Swanson*
Pecans, almonds, and a variety of other nuts work in recipes to complement the mild, sweet taste of walleyes. Pine nuts are unfamiliar to many folks, but I think you'll find them wonderful. This recipe works with small bass and large panfish, too.
To serve one . . .
one 8-ounce walleye fillet
1/2 c. pine nuts
1/2 c. bread crumbs
1/4 c. flour
1/4 c. buttermilk (or whole milk)
salt and pepper, to taste
3 eggs
3 tbsp. butter
2 tbsp. olive oil
Season the flour with salt and pepper. Beat the eggs and buttermilk, set aside, then coarsely crush the pine nuts and add them to the bread crumbs. (I prefer Japanese bread crumbs because of their coarse texture.)
Dredge the fillet in seasoned flour, then dip in the egg mixture, and finally the breading. Press the fillet firmly into the breading to be sure it's covered.
Fry the fillet until golden brown, about 3 minutes per side, beginning over high heat, then reducing to medium.
I like to accompany this with a basil tarter sauce, made by adding a bit of freshly chopped basil and a touch of horseradish to commercial tarter sauce.
*Jerry Swanson is the chef-manager at the distinctive Nisswa Grille (218/963-4717) in Nisswa, Minnesota. |
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