Brought to us by Jessica
flour seasoned with salt and pepper
4 large eggs, lightly beaten
3 cups sliced almonds
8 walleye fillets, about 1/2 lb. each
8 tbsp. butter
8 tbsp. oil
1 cup minced scallion
4 ripe pear, peeled and cut into slices
1 cup white wine
juice of 1 lemon
1 cup heavy cream
1 cup blue cheese, crumbled
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1. Dredge the fillets in the seasoned flour, shaking off any excess. Dip each fillet in egg and then press each side into the almonds.
2. Melt the butter and oil until hot, 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.
3. Drain any excess grease from the pan. Add scallions and the pear slices and cook 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.
4. At the last minute, add the crumbled blue cheese and spoon the mixture over the each fillet.
Serves 8
