Chef Ryan Nelson’s recipe for Idaho Potato-Crusted Walleye was chosen as a featured dish by the Idaho Potato Commission! If you love seafood and savory spuds, you’ll love this recipe.
Idaho Potato-Crusted Walleye with Green Beans, Cherry Tomatoes and Beurre Blanc
Ingredients for Walleye:
8 eight-ounce walleye fillet
1.5 cups flour
6 beaten eggs
12 Idaho fingerling potatoes, thinly sliced
8 oz. green beans
2 cups cherry tomatoes
Kosher salt and black pepper
Butter and olive oil
Ingredients for Beurre Blanc:
1 cup white wine
2 sprigs of thyme
1 segmented lemon without rind
10 whole black peppercorns
¼ pound unsalted butter
Beurre Blanc Directions:
1. Place all ingredients except butter in a small sauce pan and reduce by half.
2. Wisk in butter 1 tablespoon at a time until all butter has been used.
3. Strain through a fine mess strainer and season to taste.
4. Keep warm.
1. Dust the walleye in flour then dip in beaten egg. Place fillets skin side down on a baking sheet. Shingle sliced fingerlings on egg dipped fillet. Layer the potato pieces to look like the scales of a fish.
2. Saute the green beans and cherry tomatoes in butter season with salt and pepper. Set aside while searing walleye.
3. Season and sear walleye fillet potato side down in pan and cook until potatoes are golden brown and crisp. Flip fillet and cut heat source while reheating green beans and tomatoes.
4. Place green beans and tomatoes on a plate and top with walleye fillet then finish with beurre blanc.