Pan Fried Walleye with Winter Vegetable Ragout
and Bacon Sweet Potato Pancake
presented by Paul Mach, Philadelphia College of Technology
Ingredients:
2 Lbs. Sweet Potatoes or Yams, peeled and grated
1 C. Scallions, washed and julienne
1/4 C. Bacon, par cooked to remove excess fat and chopped
1 ½ tsp. Black pepper, ground
1 ½ tsp. Salt Salad oil, as needed
1/4 C. Butter, clarified
1 C. Spanish Onions, chopped
1 C. Carrots, shredded
1 C. Celery, chopped
1 C. Kholrabi, peeled and shredded
1 C. Fennel, trimmed and shredded
1 C. Butternut Squash, peeled and shredded
1/2 C. Dry Pennsylvania White Wine
1/4 C. Parsley, chopped
1/4 C. Thyme, fresh, stripped, and chopped
2 Lbs. Walleye Pike Fillets, boneless
1 Tbsp. Salt
2 tsp. Fresh Cracked Black Pepper
2 C. All-Purpose Flour
1 C. Cornmeal
1/2 C. Butter, clarified
2 Tbsp. Whole salted butter
2 Tbsp. Lime juice, fresh squeezed
2 Tbsp. Chives, minced
2 Tbsp. Parsley, chopped fine
Method:
Combine potatoes and scallions with salt and pepper. Squeeze any excess water, caused by contact with salt, from potatoes before frying them. Add the bacon and stir to combine.
Pre-heat a large sauté pan over medium high heat. Add some oil and place half of the potato mixture in a thin layer into the pan. Cook until the under side are golden brown on the edges, then flip and repeat the process with the rest of the potatoes until they are golden and crisp on both sides. Hold the potatoes on a cookie or baking sheet.
Over high heat in a large sauté pan, sauté the onions, carrots and celery until they become brightly colored. Add the kohlrabi and fennel and continue cooking until they are just translucent. Add the squash, herbs and wine and simmer for 2 minutes until the vegetables are just tender. Hold warm.
Dredge each fillet in seasoned flour and cornmeal. In a sauté pan over high heat, brown the fillet on both sides. Remove the fillets to a sheet pan and repeat the process until all the fillets are browned. Finish cooking the fillets at 400° for 5 minutes if necessary.
When the last fillet is browned, add the whole butter to the pan and let it froth and lightly brown. Add the lime and herbs and swirl the pan. Hold this butter sauce warm.
Place a portion of the potatoes on a plate. Top with 2 pieces of walleye and then top with the vegetable ragout. Drizzle the butter sauce over the top and serve hot.
Serves 6
