Almond Crusted Walleye


2 walleye fillets (flour w/ salt and pepper)

1 egg (lightly beaten)

3/4 c sliced almonds

2 T butter2T minced scallions (or green onion)

1 ripe pear cut into slices

1/4 c white wine

juice from half a lemon

1/4 c heavy cream

2 T blue cheese


Dredge walleye in seasoned flour, shake off excess and dip into egg. Coat in almonds. Melt butter until hot and saute walleye 6 minutes on each side, or until tender. Transfer to a plate and keep warm. Drain excess grease from pan. Add scallions and pear slices. Cook 1-2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add lemon juice, then at the last minute, add blue cheese and spoon over fish. Serve immediately.

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