~ 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 ...
( musings of a 'HO-HUM HOUSEWIFE' )