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Walnut and Sundried Tomato Encrusted Walleye with Sherry-Shitake Butter Sauce


  • 4 10–12 ounce fresh walleye fillets, scaled and pin-boned

The Crust

  • 11⁄2 cups walnuts
  • 1⁄2 cup sundried tomatoes
  • 1⁄2 teaspoon kosher salt
  • Pinch fresh ground black pepper
  • Pinch chili powder

The Sauce

  • 3 tablespoons canola oil
  • 2 cups fresh shitake mushrooms, sliced
  • 2 tablespoons shallots, minced
  • 1 tablespoon fresh thyme leaves
  • 1⁄2 cup dry sherry
  • 1⁄2 cup unsalted butter, cut into 6–8 patties
  • Pinch of kosher salt and ground black pepper


Preheat oven to 375°F. To prepare the crust, place all ingredients into a food processor for about 7 seconds. To prepare the fish, lightly oil or spray a sheet pan and place the fillets skin down. Evenly spread the crust on the fillets and place in the oven. Bake the fish for about 12 minutes. The fish will be white and firm while the nuts turn a toasty dark bronze color. While the walleye is baking, prepare the sauce. Heat the oil over a medium-high flame. Place the shitakes and shallots in the hot oil and sauté for 2 minutes. Deglaze the pan with the sherry, allow liquid to reduce by 3⁄4 and remove from heat. Add the thyme while the sherry is reducing. Swiftly fold in the butter and seasonings. Pour the sauce over the plated fillets. Serve with blanched asparagus and wild rice pilaf. Serves 4.