Almond Crusted Walleye with Smoked Tomato Vinaigrette, with Wild Rice, Asparagus and Fennel


Serves 6


6 walleye filets (7 to 9 ounces each, skinned and pin bones removed)

3 ounces almond sliced (toasted)

3 ounces almond meal

3 ounces panko breadcrumbs

2 eggs

1 cup milk

4 ounces flour

Salt and pepper

5 cups wild rice (cooked and cooled)

1 bunch asparagus

1 bulb fennel

1 clove garlic, sliced

2 yellow squash, melon balled

1 cup chicken stock

2 tablespoons unsalted butter

Canola oil


Mix the almond meal, toasted almonds, and panko breadcrumbs together and set aside. 


Whisk the eggs and milk together to form an egg wash. Set up a breading station, with flour, egg wash and almond breading in separate containers side-by-side. Roll walleye in the flour and then in the egg wash and then into the almond mixture. Season with salt and pepper and set aside. 


Heat up two large sauté pans.  Place two ounces of oil in the first pan then add the sliced garlic, asparagus, fennel and squash.  Cook for one minute then add wild rice, chicken stock and butter and season with salt and pepper and heat through.


Place two ounces of oil in the second sauté pan, heat up and then place the walleye into the pan.  Cook until golden brown and cooked through. 


To serve, put a scoop of wild rice on each plate and place walleye on top of rice. Enjoy.