C&RB CLUB RECIPE
Herb-Crusted Lake Erie Walleye
on vegetable bed with beurre monte
For the Walleye and Herb Crust:
Amt Ingredient
6 6-oz. pieces fresh walleye
¼ cup roughly chopped fresh herbs
(thyme, rosemary and chives)
1 cup Panko breadcrumbs
3 tbsp. olive oil
to taste salt and pepper
Procedure:
- Blend herbs, Panko, olive oil and salt and pepper
- Season walleye
- Top with herb crust
- Bake in convection oven at 425° for approximately 8-10 minutes, until done
For the Vegetable Bed:
Amt Ingredient
½ cup blanched English spring peas
½ cup fresh wild mushrooms
¼ cup matchstick carrots
1 lb. fresh asparagus,
peeled and sliced on bias
Procedure:
- Sauté mushrooms and carrots until tender
- Add peas and asparagus
- Finish with fresh lemon juice, butter and salt/pepper to taste
For the Beurre Monte:
Amt Ingredient
1 tbsp. fresh chopped garlic
3 tbsp. water
½ lb. Plugra unsalted butter, room temperature
Procedure:
- In a medium saucepan, boil water with fresh garlic
- Reduce heat and slowly add butter, whisking constantly until emulsified
- Season with salt, pepper and fresh lemon juice
Submitted by Susan Davila, Executive Chef, Catawba Island Club, Port Clinton, Ohio
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