Parmesan Crusted Walleye with Lemon Beurre Blanc

You can use any white fleshed fish like walleye, whitefish, sole. This was a huge success at dinner party I had for my French wine club.

• 4 ea. walleye fillet (6-8 oz) - if the fillets are small use 2 per serving
• 1 ½ cups bread crumbs
• ½ cup grated parmesan cheese
• 4 Tbsp. parsley - minced
• ½ tsp. granulated garlic
• ¼ tsp. salt
• ½ tsp. pepper
• ½ cup Flour - all purpose
• 3 ea. eggs
• 1 cup Milk
• 4 Tbsp. Butter
• 4 Tbsp. Olive oil
• 1 cup Lemon beurre blanc

In a food processor blend bread crumbs, parmesan, and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.

Take the fillets and season with salt, pepper and granulated garlic. Dredge fish in flour, then egg wash and finally in the parmesan/breadcrumb mix. Pat the parmesan and breadcrumbs into the fillets until the mix sticks to the fish.

In a large sauté pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn't stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.


Lemon Beurre Blanc: Yields 1 cup

• 1 cup dry white wine
• 1 tbsp. white wine vinegar
• 1/2 tbsp. shallots, minced
• 2 tsp garlic, minced
• ½ cup heavy whipping cream
• 4 oz cold unsalted butter, cut into chunks
• 2 lemons, juiced
• 1/8 tsp. salt
• 1/8 tsp. pepper


Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown.

Turn to medium high heat & add white wine & vinegar. Reduce until almost a syrup consistency – approx 8 min.

Add cream and continue to cook reducing by half – summer over low heat until sauce thickens, add small cubes of butter slowly to incorporate continuously.

Season with salt, pepper, and squeeze of fresh lemon juice.