1/2 large beets
6 each walleye pike, fillets
2 cups almonds
1 cup panko
1/4 cup parsley, chopped
2 cups seasoned flour
4 whole eggs, whipped
1/2 cup milk
1/2 cup olive oil
1 1/2 each apples, red
2 cups red cabbages, sliced thin
1/4 each red onion, thinly sliced
1 cup mayonnaise
1/3 cup white vinegar
3 tablespoons sugar
- Blanch the beets first then place in a sauce pot, cover with water and place on high heat. When a simmer begins, reduce heat to medium or just enough to keep a slow simmer going. Beets are done when you can insert a paring knife in to the center with little to no resistance, since they vary in size, plan for up to 40 minutes.
- When done, have a bowl of ice water to dunk them in to stop the cooking process & get them chilled. Using gloves, peel the skin, then slice top and bottoms off, then slice 1/2″ thick “coins” then slice again crosswise to make thin strips.
- Heat oven to 350°F.
- To make almond breading: Begin by crushing almonds in a food processor, but do not pulverize. Add panko flakes & parsley and blend. Place in a rimmed baking pan 9″ wide at least.
- Whip eggs and milk to make an egg wash
- Fillet the walleyes. Dredge in seasoned flour, then egg wash, then almond breading. Remember to keep one hand dry, one wet as not to bread your fingers:), just the fish
- Sear in olive oil on both sides in a preheated skillet (non stick preferably) 3 minutes or so on each side. Continue to cook by baking at 350°F for an additional 5-7 minutes.
- Meanwhile, begin the crimson slaw: Thin slice the red cabbage & rinse with cold water 2 times. Julienne the apples & thinly julienne the red onion. Combine with beets in a mixing bowl & toss together with Dressing.
- For Dressing: Combine mayo, vinegar and sugar. Mix with a wire whip
- To Plate: Plate the walleye and top with the chilled vegetable slaw.
Submitted by Jeff Strahl, Executive Chef, Glen Oaks Country Club, West Des Moines, Iowa
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