The Henry Ford's Corn Flake crusted walleye - DC News FOX 5 DC WTTG

The Henry Ford's Corn Flake crusted walleye

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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


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.

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

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

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.

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.

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.

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