Almond Crusted Walleye
With Pears & Blue Cheese
Make this wonderful dish when pears are in season in the fall, but of course it’s nice during any season. We recommend accompanying almond crusted walleye with a light green salad or blanched, crispy vegetables.
To serve two . . .
- 2 walleye fillets, about 1/2 lb. each
- flour seasoned with salt and pepper
- 1 large egg, lightly beaten
- 3/4 c. sliced almonds
- 1 tbsp. butter
- 1 tbsp. oil
- 2 tbsp. minced scallion
- 1 ripe pear, cut into slices
- 1/4 c. white wine
- 1/4 c. heavy cream
- salt and pepper to taste
- juice of 1/2 lemon
- 2 tbsp. blue cheese, crumbled
» Dredge the fillets in the seasoned flour, shaking off any excess. Dip each fillet in egg and then press each side into the almonds.
» Melt the butter and oil until the foam subsides, then sauté the fillets about 5 or 6 minutes on each side or until tender. Transfer the fillets to a plate and cover to keep warm.
» Drain any excess grease from the pan. Add scallions and the pear slices and cook over medium heat 1 to 2 minutes. Add wine and cook a few more minutes, then add the cream and season with salt and pepper. Add the lemon juice and taste to adjust seasoning.
» At the last minute, add the crumbled blue cheese and spoon the mixture over each fillet.