Pistachio Crusted Walleye Recipe
lemon-dill butter sauce
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Ingredients
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Pistachio crust
Walleye
Lemon-dill butter sauce
Method
Pistachio crust
- 1
Toast and chop pistachios
Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 6–8 minutes until fragrant. Let cool slightly, then transfer to a food processor and pulse a few times until coarsely chopped (small crumbs, not a paste).
- 2
Make crust mixture
In a medium bowl combine chopped pistachios, panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest, kosher salt and black pepper. Stir to blend thoroughly so the mixture holds together lightly when pressed.
Walleye
- 3
Prepare fillets
Pat the walleye fillets dry with paper towels. Season both sides lightly with a pinch of salt and pepper (account for salt in crust). Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and the pistachio crust mixture in the third.
- 4
Bread the fillets
Dredge each fillet first in flour, shaking off excess; dip into beaten eggs, letting excess drip off; press the top side firmly into the pistachio crust mixture so the crust adheres. Place crusted side up on a plate. (Reserve any extra crust for later.)
- 5
Sear and finish in oven
Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons oil and 1 tablespoon butter. When butter foams and oil is shimmering, place fillets crust-side down and sear 2–3 minutes until crust is golden — do not move the fish. Carefully flip and sear the other side 45–60 seconds. Transfer skillet to the preheated 350°F (175°C) oven and roast 5–7 minutes more, or until fish registers 135–140°F (57–60°C) at thickest part and flakes easily. If fillets are thinner/thicker, adjust time accordingly.
- 6
Lemon-dill butter sauce
- 7
Cook shallot and deglaze
While fish is roasting, in a small saucepan melt 1 tablespoon of butter over medium heat. Add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned. Add the white wine (or stock) and simmer 1–2 minutes to reduce slightly.
- 8
Finish sauce
Lower heat to medium-low and whisk in the remaining 5 tablespoons of butter, one tablespoon at a time, allowing each to melt and emulsify before adding the next. Stir in lemon juice, chopped dill, salt and pepper. Taste and adjust seasoning or lemon if needed. Keep warm but do not boil — the sauce should be glossy and slightly thickened.
- 9
