Baked Walleye with winter root vegetable veloute' & rock crab
Walleye
1 (10 oz) fillet
2 whole eggs
½ cup of flour
1 cup Panko
1 Tbsp chopped parsley
Procedure:
Fish
Dust the fish with the flour, dip the fish in the whisked eggs, and press into the parsley-panko mixture until completely covered. Sear the breaded fish in four ounces of clarified butter or olive oil. Lightly brown the fish on one side, turn over and finish in a convection oven.
Volute'
White stock thickened with roux & finish with rock crab & parsley
Vegetables
Sweat the following vegetables in 2 oz of unsalted butter in a heavy bottom sauce pot
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1 yellow onion
2 stalks celery
1 celery root
2 parsnips
2 med sized shallots
4 med sized cloves of fresh garlic
2 med sized gold potatoes
1 large leek
1 head fennel, 2 gala apples
*all medium diced
When the vegetables are tender, cover with clear stock (fish, chicken, vegetable, or all 3) bring to a simmer, add 2 cups of heavy cream & transfer to a blender to puree. Season with kosher salt and finish the sauce with crab and parsley.
Remove the fish from the oven & smother with the crab veloute'.
For more information, please visit:
http://www.skisolitude.com.
