(WJBK) - You can experience an up-close-and-personal cooking lesson with the renowned culinary team of The Henry Ford. Cocktails and hors d'oeuvres service will start promptly upon your arrival beginning at 6:30pm in Lovett Hall. Dinner service will start promptly at 7pm. Guests 21 and older will be given 2 drink tickets to use at the bar.
VIDEO: Executive Chef, Guy Bedard and Sous Chef Patrick Tremblay from Killarney Mountain Lodge join us in the FOX 2 Cooking School to prepare Georgian Bay Whitefish with Michigan Wild Rice Potato Pancake. You can find their recipe below.
The team at Henry Ford has developed a chef exchange that involves Chef Tremblay from Killarney Mountain Lodge in Georgian Bay, Canada to give the menu a Canadian twist.
Georgian Bay Whitefish with Michigan Wild Rice Potato Pancake
Whitefish - 5oz skinned
Wild Rice - ¼ cup
Yukon Gold (Yellow Fleshed) Potato - peeled - 1 Large
Self-Rising Flour - ¼ cup
Seasoning Salt - ½ teaspoon
Salted Butter - 5 tablespoons
Canola Oil - 3 tablespoons
Spaghetti Squash - 1 Small
Maple Syrup - 2 teaspoons
Lemon Juice - 1 tablespoon
Leeks - Chopped - ½ cup
Chardonnay - ¼ cup
35% Cream - ¼ cup + 2 tablespoons
Salt and Pepper
Cook wild rice in 2 cups of boiling water until tender, drain and let cool. Peel and cut the potato and gently boil until soft. Warm up 2 tablespoons of cream and 1 tablespoon of butter. Whip the cooked potatoes, cream and butter together until smooth and add a pinch of salt and pepper. Let cool. Mix the rice and potato together and form a puck sized pancake. Sauté pancake in a frying pan on medium with 1 tablespoon of canola oil until both sides are golden.
Cut spaghetti squash in ½. Scoop out the seeds and drizzle with 1 tablespoon of maple syrup. Roast in a 300F oven until soft. Let cool. Scoop out the squash into a frying on medium low heat and add 1 teaspoon of maple syrup, 1 tablespoon of butter and a pinch of salt and pepper and cook until hot.
In a small sauce pan, sweat off the leeks and 1 tablespoon of butter until soft. Add the wine and reduce until almost dry. Add the cream and reduce until slightly thickened. Add a pinch of salt and pepper and lemon juice and blend until smooth.
Heat up a frying pan on medium heat. Add 2 tablespoons of butter and 2 tablespoons canola oil. In a small bowl, mix the seasoning salt and flour together. Place the whitefish into the flour and cover completely. Shake off excess flour and gently place into the heated frying pan. Cook to golden brown on both sides until the fish starts to flake.
On a warm serving plate, place the pancake. Add the squash and then the whitefish. Finish with white wine and leek sauce.