Butter Poached Walleye Almondine

They said there were walleye in our lake and we’ve tried every tactic known to man to catch one, to no avail.

Then one morning The Man Of Few Words ran up to the house as excited as a schoolboy passing his first love note.

In a way, it was.

“Kim! I caught a walleye!” (He knows it’s my favorite fish.)

I’ve watched him hurry up from shore to show me his latest large mouth bass from time to time, but that morning his demeanor was different. Proud, but humble. Excited, yet reverent. I love that about him.

I immediately started planning dinner.

Butter Poached Walleye Almondine

1 pkg. slivered almonds

4 Tbsp. clarified butter or ghee

Walleye fillets, rinsed and patted dry

Salt and freshly ground pepper

Squeeze of fresh lemon juice

Lemon slices for garnish

Parsley for garnish (optional)

In a skillet over medium heat, toast almonds until fragrant and lightly browned. Watch closely and stir frequently so they don’t burn. Set aside on paper towels.

Melt butter or ghee in another skillet over medium heat. (I have induction skillets so I start them on low and increase the heat gradually.)

Add walleye fillets and saute’ 3 to 5 minutes depending on their thickness. As the underside cooks, tip skillet and spoon melted butter over top to “poach” the fillets. Flip them over and repeat poaching process.

Add toasted almonds around perimeter of skillet and give them a stir to coat with butter. Season with salt, pepper, and a squeeze of lemon juice.

When the fillets flake easily with a fork, plate up and enjoy!

Enjoying lake lilfe,

~ Kim