Ingredients:
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2 Minnesota walleye fillets (1/2 lb. each)
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flour seasoned with salt and pepper
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1 large egg, slightly beaten
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3/4 Cup finely chopped pecans
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2 Tbsp. butter
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2 Tbsp. minced scallion
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3 cup all-purpose flour
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1 ripe pear, peeled and cut into slices
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1/4 cup white wine
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juice of 1/2 lemon
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1/4 cup heavy cream
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2 Tbsp. blue cheese
Dredge walleye in flour, shake off excess, dip in egg and coat in pecans. Melt butter and saut walleye 6 minutes on each side. Transfer fillets to a plate and cover to keep warm. Drain excess grease. Add scallions and pear. Cook 1 to 2 minutes. Add wine and cook a few more minutes. Add cream, season with salt and pepper. Add lemon juice. At the last minute, add the blue cheese and spoon over the fish.
