Walnut-crusted Walleye with Cherry Relish

1 cup toasted walnuts1 cup panko (Japanese bread crumbs) 1/2 cup chopped parsley1 cup all-purpose flour1 tablespoon cinnamon1 teaspoon nutmeg1 tablespoon brown sugar1 teaspoon salt1 teaspoon pepper2 eggs 1/2 cup milk2 walleye fillets, 10 to 12 ounces eachOil for fryingCherry relish 1/2 cup brandy1 cup water1 cup sugar 1/2 cup blackberries 1/2 cup raspberries2 tablespoons cornstarch mixed with 1 tablespoon water2 cups dried bing cherriesFor the fillets: In a food processor chop the walnuts until they are coarsely ground and then toss it with the bread crumbs and parsley.In a shallow dish, mix cinnamon, nutmeg, brown sugar and flour together. In another bowl combine the eggs and milk; whisk until well blended. Coat the walleye fillets first in the flour, then the egg mixture and finally in the walnut breading.Heat 1/2 cup oil in a skillet over medium high heat. Carefully place the walleye in the pan and fry until golden brown. Turn the walleye and fry the other side until cooked through.For the relish: In a saucepan over medium heat reduce the brandy by 1/2. Then add the sugar and water and bring to a simmer. Add the blackberries and raspberries and simmer for about 5 minutes until the berries break down in the liquid. Thicken the mixture with your cornstarch slurry until it's thick enough to coat the back of a spoon.In a blender, puree the sauce until it is smooth. Return the sauce to the pan running it through a fine strainer to remove the seeds Return the sauce to a simmer and add the dried cherries. Cook on low until the cherries are re-constituted and spoon the relish over the top of the pan-fried walleye.Serves two.Chefs Clinton Del Marcelle and Nicholas Klug, Heidel House, Green Lake, Wis.?@/?0d 66-T~2Tt?Vtt78T DI LIES ~ ~TL DOSS~~ UNId HIIddlèID ~d I~:2T S~ S~ ml