Almond Walleye with Pear and Pancetta

This Recipe Makes: 2 Generous Servings

Approximate Cook and Prep Time: 35-40 Minutes

Suggested Pairing: “A nice Rose would pair nicely with the almond and pancetta flavors”

Here’s How What You Will Need:

1 package Superior Select VSP Great Lakes Walleye
1 cup Almond Flour
8 oz. fresh green beans
2 Tablespoons diced pancetta
1 fresh shallot sliced
1/2 cup chicken broth
1 Bosc pear, core removed and diced

Here’s How You Do It:

Fill a medium saucepot 2/3 full with water and 1 tablespoon of salt and bring to a boil
Once boiling add green beans and cook for 2 minutes or until the beans start to soften
Remove beans from boiling water with a slotted spoon and set aside
Remove the walleye from package, pat dry, and season with salt and pepper
Coat the fish with the almond flour and shake off the excess
Preheat oven to 400 degrees
In a large frypan over medium-high heat add 2 Tablespoons of olive oil
Once the oil is hot carefully place fish in the pan, letting fish fall away from you
Let fish cook for 1-2 minutes or until fish starts to brown, flip the fish over and place in the oven
In a medium-sized saute pan add 1 Tablespoon of olive oil, the shallot, and pancetta
Cook until nicely browned
Then add pears, blanched green beans, and chicken broth and cook until heated through
Remove fish from the oven when the meat starts to flake, approximately 12-15 minutes
Serve with the green beans

Got Leftovers?:

Try dicing up and blowing off any extra pancetta to add to your favorite morning egg dish!”

Ring it Up! Here’s Your Checklist:

1 package Superior Select VSP Great Lakes Walleye
1 bag of Almond Flour
Fresh Green Beans
1 package pancetta bacon
1 fresh shallot
1 bosc pear
1 box chicken broth