FRIDAY NIGHT FISH FEAST ~ BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER

~ Harvest time at Black Star Farms

____________________________

BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER

~ adapted from a clipping in the Detroit Free Press

4 (6-8 oz.) walleye fillets

8 oz. medium-fine ground slivered almonds

2 Tbsp. panko crumbs

1-2 large organic eggs

2 Tbsp. milk

Preheat oven to 400-degrees. Wash and pat dry fish fillets. Line baking pan with foil and spray with Pam.
Combine almonds and panko crumbs. In another bowl, combine milk & eggs. Dip fish fillets into egg wash, coating both sides. Roll fish in crumb mixture, firmly pressing almonds on fish.
Place fish on baking sheet and bake for 15-20 minutes or until almonds turn golden brown and fish flakes. Remove and top with fresh tarragon butter. (Serves 4)

TARRAGON BUTTER

1/4 unsalted butter

2 Tbsp. finely chopped fresh tarragon (2 tsp. dried)

2 finely chopped parsley sprigs

pinch of coarse salt & freshly ground pepper

Combine butter with herbs and salt & pepper. Refrigerate for at least 2 hours. Use over fish fillets.

Wine Note: Try either Black Star Farms 2005 Pinot Gris

or 2005 Barrel Fermented Chardonnay

www.blackstarfarms.com

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