Hazelnut Crusted Walleye with Balsamic Butter Sauce

Rating
Yields1 Serving
Hazelnut Crusted Walleye
 2 cups panko crumbs
 2 cups toasted hazelnuts, chopped
 2 tbsp fresh chopped parsley
 8 Walleye Fillets(6 to 8 oz each)
 salt and pepper to taste
 vegetable oil
For the Brown Butter Sauce:
 8 oz Butter
 ¼ cup shallots
 ¼ cup balsamic vinegar
 ⅛ tsp dried thyme
 salt and pepper to taste
1

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.

For the Brown Butter Sauce:
2

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.

Category

Ingredients

Hazelnut Crusted Walleye
 2 cups panko crumbs
 2 cups toasted hazelnuts, chopped
 2 tbsp fresh chopped parsley
 8 Walleye Fillets(6 to 8 oz each)
 salt and pepper to taste
 vegetable oil
For the Brown Butter Sauce:
 8 oz Butter
 ¼ cup shallots
 ¼ cup balsamic vinegar
 ⅛ tsp dried thyme
 salt and pepper to taste

Directions

1

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.

For the Brown Butter Sauce:
2

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.

Hazelnut Crusted Walleye with Balsamic Butter Sauce
IngredientsDirections