The Henry Ford's Corn Flake crusted walleye - Mid-South News, Weather, Traffic and Sports | FOX13

The Henry Ford's Corn Flake crusted walleye

Posted: Updated:

Get this recipe of crusted walleye with northern bean-root vegetable stew and heirloom tomato sauce courtesy of the Henry Ford's Executive Chef Michael Trombley

Ingredients:

Oven dried tomato garnish
2 each heirloom tomatoes
½  teaspoon chopped garlic
1 teaspoon virgin olive oil
Sea salt to taste

For the oven dried tomatoes if inspired:
Slice and season the tomatoes with salt, garlic and olive oil then place on a lightly oil sheet tray and then in a 200 degree oven with the fan setting. If no fan, lowest oven setting for 2-3 hours or until tomatoes are half the original size.

Walleye
4-each 8 ounce walleye fillets, cleaned and de-boned and cut in to 4" x 1" pieces
4 tablespoons corn starch
2 eggs, whisked
6 cups cornflakes, ground can be done in a food processor
To taste salt and pepper
3 tablespoons olive oil

Vegetable
2 cups favorite root vegetable, sliced on bias
3 tablespoons olive oil
1 tablespoon shallot, julienne
2 cups packed Swiss chard or other favorite braising greens cut julienne
1 each 14 ounce can or 1 ½ cups cooked great northern beans
1 teaspoon chopped thyme
2 ounces lemon juice
To taste salt and pepper

Sauce
3 cups heirloom tomatoes, rough chopped
1 tablespoon shallot
1 tablespoon virgin olive oil
Salt and pepper to taste
Lemon juice or rice vineagr

Root Vegetable and Greens:
Heat a large heavy gauge or sauté pan on medium heat until hot and add olive oil and the root vegetables. Stir and cook 8 minutes or until almost soft and add chopped garlic, cook 1 more minute and add beans, stir and cook until beans are hot and add greens, cover to wilt greens, stir as needed.
Season with thyme, salt, pepper and lemon juice, taste and adjust as needed.

Walleye:
Season walleye pieces with salt and pepper, then dust with corn starch, dip into egg wash, tap off excess egg and drop in to the corn flakes to coat.
Place on a tray or plate to cook.
Heat a large heavy gauge sauté pan on medium high heat until hot, add oil to pan then walleye, cook for 2-3 minutes, flip over and cook each side for 3 minutes or until brown and cooked to 145degrees.

Sauce
Heat a heavy gauge sauce pan and add oil, shallots and tomatoes and stew until soft about 8-10 minutes.
Season and puree until smooth, strain if desired.
Adjust seasoning as needed.

  • Recipe CollectionMore>>

  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
  • Sarah's practically homemade samoa cookies

    Sarah's practically homemade samoa cookies

    Wednesday, April 16 2014 11:54 AM EDT2014-04-16 15:54:41 GMT
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
    Get the recipe for practically homemade samoa cookies from Brenda Harger, owner of Sarah's Cake Decorating and Candy Supplies in Troy.
Powered by WorldNow

WHBQ-TV | Fox 13
485 S. Highland St.
Memphis, TN 38111

Main Station: (901) 320-1313
Newsroom: (901) 320-1340

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices