What makes this dish extra delicious is the Golden Raisin Sage Sauce or Golden Raisin Beurre Noisette. It couldn’t be easier and you will not believe the great taste you will get from this simple process. I did not use Walleye but catfish. I really want to try it with the Walleye. Let me know if you use Walleye and how you like it!
To finish . . . place the fillet over rice pilaf and top with Golden Raisin Sage Beurre Noisette. This beautiful preparation is a favorite during select seasons, at Iven’s On The Bay, in the heart of the Brainerd Lakes Area of Minnesota, home base for In-Fisherman.
For the Golden Raisin Sage Beurre Noisette . . .
Almond Crusted Walleye with Raisin Sage Beurre Noisette (a brown butter sauce)
30 minPrep Time
20 minCook Time
50 minTotal Time
- 6 large walleye fillets
- 1.5 cups flour or more if needed
- 3 eggs beaten
- 1..5 cups breadcrumbs
- 1.5 cups crushed almonds
- 1 lb butter
- 10 Fresh Sage Leaves
- 1/2 cup Golden Raisins
- For each individual serving. . .
- Season the fillet with salt, then dust with flour. Shake off excess flour.
- Dip the fillet in whipped eggs and then into medium-coarse processed breadcrumbs and almonds--equal parts.
- Saute over medium-high heat until each side is a golden brown, then place the fillet in a 375F oven for approximately 5 minutes. Finish with the sauce.
- In a hot pan, add 1/2 cup butter. As soon as the butter melts, add 1/4 cup golden raisins and 5 sage leaves. The butter browns quickly as the sage leaves crisp up and the raisins plump up. When the butter reaches a hazelnut brown color and is starting to foam, squeeze 1/2 of a lemon (carefully) in the mixture to stop the browning and finish the sauce.
- To finish . . . place the fillet over rice pilaf and top with Golden Raisin Sage Beurre Noisette (Beurre Noisette is French for brown butter).