Parmesan Crusted Walleye with Lemon and Pepper Beurre Blanc
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 590.2
- Total Fat: 7.7 g
- Cholesterol: 545.6 mg
- Sodium: 322.4 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 121.7 g
View full nutritional breakdown of Parmesan Crusted Walleye with Lemon and Pepper Beurre Blanc calories by ingredient
Number of Servings: 1
Ingredients
-
Serves 4
• 4 ea. walleye fillet (6-8 oz) - if the fillets are small use 2 per serving
• 1 ½ cups bread crumbs
• ½ cup grated parmesan cheese
• 4 Tbsp. parsley - minced
• ½ tsp. granulated garlic
• ¼ tsp. salt
• ½ tsp. pepper
• ½ cup Flour - all purpose
• 3 ea. eggs
• 1 cup Milk
• 4 Tbsp. Butter
• 4 Tbsp. Olive oil
• 1 cup Lemon beurre blanc
In a food processor blend bread crumbs, parmesan, and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.
Take the fillets and season with salt, pepper and granulated garlic. Dredge sole in flour, then egg wash and finally in the parmesan/breadcrumb mix. Pat the parmesan and breadcrumbs into the fillets until the mix sticks to the fish.
In a large sauté pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn't stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.
Lemon Beurre Blanc: Yields 1 cup
• 1 cup dry white wine
• 1 tbsp. white wine vinegar
• 1/2 tbsp. shallots, minced
• 2 tsp garlic, minced
• ½ cup heavy whipping cream
• 4 oz unsalted butter, cut into chunks
• 2 lemons, juiced
• 1/8 tsp. salt
• 1/8 tsp. pepper
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown.
Turn to medium high heat & add white wine & vinegar. Reduce until almost a syrup consistency – approx 8 min.
Add cream and continue to cook reducing by half – summer over low heat until sauce thickens, add small cubes of butter slowly to incorporate whiskey continuously.
Season with salt, pepper, and squeeze of fresh lemon juice.
Reserve keeping warm until service.
Directions
Number of Servings: 1
Recipe submitted by SparkPeople user KPANZ20.