| Good Evening, Saturday September 4, 2010 10:08 pm |
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Hazelnut Crusted Walleye with
Balsamic Butter Sauce
2 C panko crumbs
2 C toasted hazelnuts, chopped
2 T fresh chopped parsley
8 walleye fillets (6 to 8 oz each)
salt and pepper to taste
vegetable oil
t = teaspoon
T = tablespoon
C = cup
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In a shallow dish combine crumbs, nuts, and parsley. Season the walleye with salt and pepper and sprinkle with a little vegetable oil. Coat the fish with crumbs.
Heat a saute pan over medium-high heat and add a little vegetable oil. Add walleye and saute until cooked through, 5 minutes on each side. Ladle a little brown butter sauce over the fish.
Yield: About 6 servings
For the Brown Butter Sauce:
8 oz butter
1/4 C shallots
1/4 C balsamic vinegar
1/8 t dried thyme
salt and pepper to taste
Brown butter in a saucepan over medium heat until it turns brown and has a nutty aroma. Remove from heat and add shallots, vinegar, and thyme. Season to taste.
Source: Susie Cork of Shaw`s in Lancaster, Ohio
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