Idaho® Potato Crusted Walleye with Green Beans, Cherry Tomatoes and Beurre Blanc | Idaho Potato Comm
Beurre Blanc Directions: Place the first 4 ingredients into a sauce pan and bring to a simmer. Simmer until reduced by half. Whisk in the butter one piece at a time until all has been whisked in....
Ingredients
- 8 – 8 ounces walleye fillets
- 1 ½ cups flour
- 6 eggs, beaten
- 12 Idaho® fingerling potatoes, sliced very thin
- 8 ounces green beans
- 8 ounces cherry tomatoes
- oil and butter as needed for sautéing
- salt and pepper to taste
- Beurre Blanc (recipe follows)
- 8 ounces white wine
- 1 lemon, segmented without any rind
- 2 sprigs thyme
- 10 whole black peppercorns
- 4 ounces butter, cut into 8 pieces
- salt to taste
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