Walnuts for Food Service

California Walnuts are a delicious and healthy addition to any foodservice menu – be it in schools, cafeterias or restaurants. The combination of flavor, texture and versatility make walnuts an indispensable ingredient for culinary experts.
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Walnut-crusted pikeperch with linguine

Ingredients for 4 persons:

  • 80 g California walnuts
  • 30 g parmesan
  • 5 stems basil
  • 1 clove of garlic
  • 50 g soft butter
  • 1 tbsp bread crumbs
  • Salt, freshly ground pepper
  • 600 g pike-perch fillet
  • 250 g linguine
  • 300 g zucchini

1. Preheat oven (electric oven: 180 °C/ convection oven: 160 °C/ gas oven: see manufacturer). Chop walnuts. Rub parmesan. Wash basil, pat dry, pluck off the leaves and chop. Peel and chop garlic. Knead everything together with butter and bread crumbs. Season with salt and pepper, leave to cool.

2. Rinse the fish and pat dry. Cut into four pieces, season with salt and pepper. Place fish on a baking tray lined with baking paper. Spread nut mixture on it and press on. Bake the fish for approx. 15 minutes in the oven.

3. Boil noodles in salted water for about 8 minutes until al dente. Clean and wash zucchini and slice with a vegetable peeler into strips. Cook for about 1 minute together with the noodles. Drain everything thoroughly. Serve vegetable noodles with the fish.

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