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Pecan Crusted Walleye

Pecan Crusted Minnesota Walleye


  • 2 Minnesota walleye fillets (1/2 lb. each)

  • flour seasoned with salt and pepper

  • 1 large egg, slightly beaten

  • 3/4 Cup finely chopped pecans

  • 2 Tbsp. butter

  • 2 Tbsp. minced scallion

  • 3 cup all-purpose flour

  • 1 ripe pear, peeled and cut into slices

  • 1/4 cup white wine

  • juice of 1/2 lemon

  • 1/4 cup heavy cream

  • 2 Tbsp. blue cheese

Dredge walleye in flour, shake off excess, dip in egg and coat in pecans. Melt butter and saut walleye 6 minutes on each side. Transfer fillets to a plate and cover to keep warm. Drain excess grease. Add scallions and pear. Cook 1 to 2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add lemon juice. At the last minute, add the blue cheese and spoon over the fish.

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