Ingredients:
Fine Chopped Pistachios 2 Qts. Panko bread crumbs 1Qt. Liquid eggs 2Qts. Flour 1Qt. Old Bay 2oz Yields 15
Walleye, skinned and thawed 8-10oz
Chicken Stock 11C Arborio Risotto 4C Edamame Beans 1C Sun-dried Tomato strips 1C Butter 1/4C Diced red onions 1/2C Total yields 24
Hollandaise 1 Bag Butter 1Tb Diced red onions 1/4C Orange zest and juice 1/2C Gran Gala 6 Oz. Yields 80 oz.
4 oz Portion
Procedure:
Mix pistachios with Panko crumbs and add Old Bay. Put your mix through the Robot Coupe, resulting in a fine blend. Bread the walleye, first in flour, then egg mix, finally in the pistachio/panko blend. Saute to order, (bias cut the fillet in half, first) using medium heat and 2 Tb of oil.
Risotto:
In a sauce pot, saute onion in melted butter. Add stock and rice and bring to a low boil. Reduce heat to a simmer, leave uncovered, and go 15 minutes. At this point, with a little broth left in the pot, add the edamame and sun dried tomatoes. Simmer 5 more minutes, take off heat, keep warm.
Grand Marnier Hollandaise:
Warm hollandaise on the side. Saute onions in butter, add orange juice and zest, deglaze with Gran Gala. Add to Hollandaise. Keep hot in steamtable.
Fine Chopped Pistachios 2 Qts. Panko bread crumbs 1Qt. Liquid eggs 2Qts. Flour 1Qt. Old Bay 2oz Yields 15
Walleye, skinned and thawed 8-10oz
Chicken Stock 11C Arborio Risotto 4C Edamame Beans 1C Sun-dried Tomato strips 1C Butter 1/4C Diced red onions 1/2C Total yields 24
Hollandaise 1 Bag Butter 1Tb Diced red onions 1/4C Orange zest and juice 1/2C Gran Gala 6 Oz. Yields 80 oz.
4 oz Portion
Procedure:
Mix pistachios with Panko crumbs and add Old Bay. Put your mix through the Robot Coupe, resulting in a fine blend. Bread the walleye, first in flour, then egg mix, finally in the pistachio/panko blend. Saute to order, (bias cut the fillet in half, first) using medium heat and 2 Tb of oil.
Risotto:
In a sauce pot, saute onion in melted butter. Add stock and rice and bring to a low boil. Reduce heat to a simmer, leave uncovered, and go 15 minutes. At this point, with a little broth left in the pot, add the edamame and sun dried tomatoes. Simmer 5 more minutes, take off heat, keep warm.
Grand Marnier Hollandaise:
Warm hollandaise on the side. Saute onions in butter, add orange juice and zest, deglaze with Gran Gala. Add to Hollandaise. Keep hot in steamtable.
