Chef Royal :: Almond Crusted Walleye with Smoked Tomato Vinaigrette, with Wild Rice, Asparagus and F

Ingredients

• 6 walleye filets (7 to 9 ounces each, skinned and pin bones removed)
• 3 ounces almond sliced (toasted)
• 3 ounces almond meal
• 3 ounces panko breadcrumbs
• 2 eggs
• 1 cup milk
• 4 ounces flour
• Salt and pepper
• 5 cups wild rice (cooked and cooled)
• 1 bunch asparagus
• 1 bulb fennel
• 1 clove garlic, sliced
• 2 yellow squash, melon balled
• 1 cup chicken stock
• 2 tablespoons unsalted butter
• Canola oil