Walnut-crusted walleye fillets
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 750 g (1.65 lb) walleye fillet
- 45 mL (3 Tbsp.) minced shallot
- 350 mL (1 3/8 cup) white wine (Menetou Salon or Reuilly)
- To taste, salt and pepper
- 250 mL (1 cup) cream 15%*
- 250 mL (1 cup) fish stock
- 500 g (17 oz.) walnuts, finely ground
- 8 carrots, cut into thick rounds
- 5 potatoes *
- 500 g (17 oz.) white part of the leeks
Preparation
Separate the skinless walleye fillets, allowing 2 thick pieces of about 150 g 5.25 oz)per person.
Reduce by half the shallot, white wine, salt and pepper. Add the cream and fish stock. Sprinkle the fish with this preparation.
Poach the fillets very lightly for 1 minute. Carefully pour off the cooking juices and reduce by half.
Coat the fillets with the ground walnuts, cover and set aside.
Steam the white part of the leeks.
Cook the carrots and potatoes in boiling salted water.
On each plate, place some julienned leeks and top with 2 pieces of walleye fillet.
Add some boiled carrots and potatoes, and circle with a bead of the sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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