(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
Mix well, bring to simmer. Serve over Pretzel Crusted Walleye
Chef Laurel Deruda
Honey Creek Inn, Cannonsburg