Yields: 4-6 servings
Ingredients
 1 container Odyssey Cranberry Feta
 2 large Leeks, sliced into quarters
 ¾ cup Bread Crumbs
 2 tbsp melted Butter
 1 tbsp cold Butter
 61 oz Walleye Fillets, skin removed
 23 oz Beer of Choice
 Dijon Mustard to taste
 Fresh Parsley for garnish, chopped
 Lemon, quartered
Directions
1

Preheat oven to 375 degrees F.

2

Crust Directions:
Put bread crumbs into medium bowl. Pour melted butter onto bread crumbs until combined. Add container of cranberry feta and mix all together.

3

Heat skillet to medium-high heat. Coat all sides of pan with sunflower oil. Place leeks into pan and cook until brown and blistered on one side; turn over (about 5 minutes each side).

4

Lay walleye fillets right on top of cooking leeks. Take a spoon and lightly coat back side of the fillets with Dijon mustard. Top fillets evenly with cheese and bread crumb mixture.

5

Pour beer into pan evenly (2-3oz.) Sprinkle dash of salt on top. Place skillet into preheated oven for 9-11 minutes.

6

Remove skillet from oven and plate food. DO NOT drain skillet. Place skillet over medium heat, add 1 tbsp cold butter and let sizzle. Once butter is melted, spoon onto walleye.

7

Garnish with fresh parsley and lemon quarter.

AuthoradminYields1 ServingCategory,

AuthoradminCategory,

Recipe courtesy of chef Ryan Boughton.

Ingredients

Ingredients
 1 container Odyssey Cranberry Feta
 2 large Leeks, sliced into quarters
 ¾ cup Bread Crumbs
 2 tbsp melted Butter
 1 tbsp cold Butter
 61 oz Walleye Fillets, skin removed
 23 oz Beer of Choice
 Dijon Mustard to taste
 Fresh Parsley for garnish, chopped
 Lemon, quartered

Directions

Directions
1

Preheat oven to 375 degrees F.

2

Crust Directions:
Put bread crumbs into medium bowl. Pour melted butter onto bread crumbs until combined. Add container of cranberry feta and mix all together.

3

Heat skillet to medium-high heat. Coat all sides of pan with sunflower oil. Place leeks into pan and cook until brown and blistered on one side; turn over (about 5 minutes each side).

4

Lay walleye fillets right on top of cooking leeks. Take a spoon and lightly coat back side of the fillets with Dijon mustard. Top fillets evenly with cheese and bread crumb mixture.

5

Pour beer into pan evenly (2-3oz.) Sprinkle dash of salt on top. Place skillet into preheated oven for 9-11 minutes.

6

Remove skillet from oven and plate food. DO NOT drain skillet. Place skillet over medium heat, add 1 tbsp cold butter and let sizzle. Once butter is melted, spoon onto walleye.

7

Garnish with fresh parsley and lemon quarter.

Cranberry Feta Crusted Walleye
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23October
2019

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