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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 15 2012

Almond Crusted Walleye

For each individual serving. . .

    Remove the pin-bones from a 6- to 8-ounce fillet by cutting just above where the rib bones were. You can feel this line of tiny bones with your finger.
    Season the fillet with salt, then dust with flour. Shake off excess flour.
    Dip the fillet in whipped eggs and then into medium-coarse processed breadcrumbs and almonds--equal parts.
    Sauté over medium-high heat until each side is a golden brown, then place the fillet in a 375F oven for approximately 5 minutes.
    To finish . . . place the fillet over rice pilaf and top with Golden Raisin Sage Beurre Noisette (Beurre Noisette is French for brown butter).
     

This beautiful preparation is a favorite during select seasons, at Iven's On The Bay, in the heart of the Brainerd Lakes Area of Minnesota, home base for In-Fisherman.

For the Golden Raisin Sage Beurre Noisette . . .
In a hot pan, add 1 tbsp. butter. As soon as the butter melts, add 1/4 cup golden raisins and a few fresh sage leaves. The butter browns quickly as the sage leaves crisp up and the raisins plump up. When the butter reaches a hazelnut brown color and is starting to foam, squeeze 1/2 of a lemon (carefully) in the mixture to stop the browning and finish the sauce.