Pistachio Crusted Walleye Recipe
Pearl couscous, roasted cauliflower, capers, warm lemon-dill hollandaise
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Ingredients
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Main Ingredients
For the Hollandaise Sauce
Method
Preparing the Walleye
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Crust the Walleye
Coat each walleye fillet with crushed pistachios, pressing down to adhere.
- 3
Bake the Fish
Place the crusted walleye on a baking sheet lined with parchment paper and bake for 15-20 minutes until cooked through and golden.
Roasting the Cauliflower
- 4
Prepare the Cauliflower
Toss cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet.
- 5
Roast the Cauliflower
Roast in the oven for 20-25 minutes until tender and lightly browned.
Cooking the Couscous
- 6
Making the Hollandaise Sauce
- 7
Melt the Butter
In a small saucepan, melt the butter and set aside.
- 8
- 9
- 10
Add Dill
Stir in chopped dill and season with salt and pepper to taste.
Final Assembly
- 11
Plate the Dish
On a plate, place a scoop of pearl couscous, a portion of roasted cauliflower, and top with the pistachio crusted walleye. Drizzle warm lemon-dill hollandaise over the top and sprinkle with capers.