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Seed Encrusted Walleye
These seed-encrusted walleye fillets are tender and packed with flavour using traditional Indigenous ingredients like pumpkin seeds and hemp hearts.
YIELDS
2
Ingredients
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/4 cup hemp hearts
- Two walleye or pickerel fillets
- Sprinkle of Yawékon house seasoning
Directions
- Blend seeds in a food processor and place on a plate.
- Pat dry fish with a paper towel to dry. Sprinkle house seasoning onto fish. Completely cover the walleye with the seed mixture. (No binder is necessary; an egg wash can be used.)
- Place fish in a fry pan or oven to bake.
- Bake 350 F for 15 minutes or until cooked through. If pan frying, cook on med heat till cooked halfway, five minutes.
- Turn only once so as not to break the crust off, and finish the other side until cooked.
- This can be served with a pesto or cranberry sauce for extra flavour. Enjoy!
