Cooking With WCCO: Almond Crusted Walleye Pike

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MINNEAPOLIS (WCCO) – Many people are hoping to pull a walleye out of a Minnesota lake this week.

And many may also be looking for a new way to prepare the fish for family or guests.

So, Chef Nelson Pinos from Pinstripes Bistro shared his recipe for one of their most popular dishes, almond crusted walleye pike

Almond Crusted Walleye Pike

Almond Crust

Ingredients:
1/2 c. almonds, sliced
1/2 c. Panko breadcrumbs
1/2 Tbls. fresh thyme
1 tsp. kosher salt
1/2 tsp. ground pepper

Directions:
Combine thoroughly in a bowl.
Place in a shallow baking pan to use.

Walleye

Ingredients:
2 Tbls. Extra virgin olive oil
6-7 oz. walleye pike fillet
2 Tbls. Egg whites
1/4 c. almost crust
2 pinches salt and pepper

Directions:
Preheat the oven to 400 degrees.

In a saute pan, heat the oil over medium high heat.

Season both sides of the fish with the salt and pepper.

Place the fish on a flat plate and dip the top side of the fish only into the egg whites. Then, place the fish on the plate, egg white side up.

Cover the egg white side with the crust. Lightly press the crust to the fish to help it stick.

Add fish to the hot oil, crust side down. Cook crust side until golden brown.

Flip fish in the pan and place in the oven to finish cooking.

Once fish is cooked through, remove from oven.