Walleye Amandine

Name: Walleye Amandine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 fillets walleye (about 150g / 5oz each); 1/2 cup all-purpose flour (for dredging); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup sliced almonds (lightly toasted); 4 tablespoons unsalted butter; 2 tablespoons fresh lemon juice

30 min 4 servings Medium

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Walleye Amandine

A classic French-Canadian dish featuring pan-fried walleye with almonds and a lemon butter sauce.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Walleye Amandine is a delightful dish that combines the mild, delicate flavour of walleye with the nutty crunch of toasted almonds and a bright lemon butter sauce. This dish is a celebration of simple, fresh ingredients that come together to create a memorable meal. Originating from French cuisine, the amandine technique involves coating fish in flour and almonds before pan-frying it to golden perfection. This method adds a wonderful texture and a rich, nutty flavour that complements the fish beautifully. It's a popular choice in Québec, where fresh walleye is readily available.

Instructions

Prepare the fish

Pat the walleye fillets dry with paper towels. Season both sides with salt and black pepper.

Pro tip: Drying the fillets helps them get a nice crust when frying.

Dredge the fish

Place the flour in a shallow dish. Dredge each fillet lightly in flour, shaking off any excess.

Pro tip: Ensure an even coating for a uniform crust.

Toast the almonds

In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 3-4 minutes. Remove and set aside.

Pro tip: Stir frequently to prevent burning.

Cook the fish

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the fillets and cook for 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C).

Pro tip: Use a thermometer to check the thickest part of the fish.

Make the sauce

In the same skillet, melt the remaining 2 tablespoons of butter. Add the lemon juice and toasted almonds, stirring to combine.

Pro tip: Scrape up any browned bits from the pan for extra flavour.

Serve

Place the cooked fillets on serving plates and spoon the almond sauce over the top. Serve immediately with lemon wedges.

Pro tip: Garnish with fresh parsley for a pop of colour.

💡

Tips & Tricks

Use fresh or frozen walleye fillets for the best flavour.
Toast almonds until golden for extra crunch and aroma.
Serve immediately for the crispiest texture.
Pair with a crisp white wine for a delightful meal.

Frequently Asked Questions

How do you make filet de doré?

Filet de doré is made by pan-frying walleye fillets and topping them with a lemon butter almond sauce.

What is the best way to cook walleye?

The best way to cook walleye is to pan-fry it until golden brown and crispy, ensuring it reaches an internal temperature of 145°F (63°C).

How do you make beurre citronné for fish?

Beurre citronné is made by melting butter and mixing it with fresh lemon juice, often used as a sauce for fish.

Can I use a different type of fish?

Yes, you can substitute walleye with other mild white fish like cod or haddock.

How do I toast almonds?

To toast almonds, cook them in a dry skillet over medium heat until golden brown, stirring frequently.

What should I serve with walleye amandine?

Serve walleye amandine with steamed vegetables, rice, or a light salad for a complete meal.

Serving Suggestions

Serve Walleye Amandine with steamed vegetables or a light salad for a well-rounded meal. A squeeze of fresh lemon juice enhances the flavours, making it a perfect dish for a special occasion or a weeknight dinner. You can prepare the almond coating ahead of time and store it in an airtight container. The cooked dish is best enjoyed immediately, but leftovers can be stored in the refrigerator for up to two days. Reheat gently to maintain the texture.

Nutrition per serving

350

Calories

28g

Protein

22g

Fat

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