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What's Cooking: Pretzel Crusted Walleye

12:05 PM, May 31, 2013   |    comments
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Pretzel Crusted Walleye

(WZZM) - From Honey Creek Inn

Two 8 ounce Walleye Fillets
8 ounces Pretzels

Smash pretzels into fine crumbs or pulse in food processor. Dredge fish in pretzel crumbs.

Heat iron skillet and add 2 Tbsp Canola Oil. Add fish to brown. Flip and finish in the oven for 5 minutes. Make the Dijon Cream Sauce.

Dijon Cream Sauce:

! Cup Heavy Cream
4 ounces Dijon Mustard

Heat cream in a saucepan until reduced by half
Add Dijon

Mix well, bring to simmer. Serve over Pretzel Crusted Walleye

Chef Laurel Deruda
Honey Creek Inn, Cannonsburg

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