Parmesan Crusted Walleye
I Pasture raise Akaushi (red wagyu) beef for private and retail sale. We only and always recommend preparing our beef sous vide. It’s the most amazing beef from the ribeye to the short rib and prepped this way only makes it better.
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Ingredients for 2
2 Walleye Fillets
2 tablespoons butter
2 bay leaves
2 slices of fresh lemon
Salt and Pepper
¼ fresh grated parmesan cheese
¼ cup unseasoned breadcrumbs
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
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Step 2
Season the fillets with salt and pepper. Arrange one bay leaf, one slice of lemon, and one tablespoon of butter on each fillet. Place the fillets inside a vacuum bag and seal according to the instructions. Place the bag in the water bath. Cook for 30 minutes and then remove the fillets from the bath.
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Step 3
Preheat the broiler on your oven to high.
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Step 4
Cut the vacuum bag open and save the liquid in the back for later. You will use this to make the parmesan crust.
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Broil in Oven to Finish
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Step 0
Slide the fillets out of the bag onto a baking sheet. Combine the bread crumbs and parmesan with the melted butter and pour over and completely cover the walleye fillets
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Step 1
Slide the fillets out of the bag onto a baking sheet. Combine the bread crumbs and parmesan with the melted butter and pour over and completely cover the walleye fillets
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Step 2
Place under the broiler for 3-4 minutes watching carefully so you don’t burn the crust. Remove from the oven and serve.