Walleye Recipe

Preparation Instructions

1. 1

   Prepare the Wild Rice

   In a pot, combine wild rice with 2 cups of water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes until tender. Fluff with a fork and set aside.

2. 2

   Prepare the Raspberry Beurre Blanc

   In a saucepan, melt 1/2 cup of butter over medium heat. Add raspberries and cook until they break down. Add salt and reduce heat. Gradually whisk in remaining butter until the sauce is creamy. Strain if desired.

3. 3

   Bread the Walleye

   Preheat the oven to 375°F (190°C). In a shallow bowl, beat the eggs. In another bowl, mix breadcrumbs, Parmesan cheese, salt, and black pepper. Dip each walleye fillet in the egg, then coat with the breadcrumb mixture. Place on a greased baking sheet.

4. 4

   Bake the Walleye

   Bake the breaded walleye fillets in the preheated oven for about 15-20 minutes, or until golden brown and cooked through.

5. 5

   Make the Lemon Arugula Salad

   In a bowl, toss arugula with olive oil, the juice of the lemon, salt, and pepper to taste.

6. 6

   Serve

   Plate the wild rice, top with the baked walleye, drizzle raspberry beurre blanc over the fish, and serve the lemon arugula salad on the side.