Yields: 4-6 servings
Preheat oven to 375 degrees F.
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.
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).
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.
Pour beer into pan evenly (2-3oz.) Sprinkle dash of salt on top. Place skillet into preheated oven for 9-11 minutes.
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.
Garnish with fresh parsley and lemon quarter.
Servings 4