Brownie's On The Lake features new chef

Brownie's On The Lake has a new chef and they are putting on a decadent Mother's Day Brunch including seasonal quiches, gourmet breakfast pastries and a carving station. Chef Brad Bardell join us in the FOX 2 Cooking School to tell us more about it.

You can get more information on Brownie's On The Lake at His perch recipe is below. 

1¾ lb Michigan perch
1 tbl salt and pepper
½ cup yellow corn meal
¼ cup flour
2 tbl unsalted butter
1 fl oz canola oil
8 fl oz Brownie's - Beurre Blanc (recipe below)
4 tbl 32 oz caper

Mix the flour, cornmeal, salt and pepper together
Trim the perch of any belly fat and bones
Dredge the perch on both sides in the flour mixture
Heat the butter and oil together in a large skillet over medium-high heat and saute the perch skin side down first
Cook until golden and them flip and cook the flesh side until golden brown
This process takes about 90 seconds per side to be fully cooked
Have the sauce hot and ready, along with your favorite vegetables and starch to pair with the perch and beurre blanc sauce

2½ fl oz Chablis wine
1½ fl oz balsamic white vinegar
½  oz peeled shallots
¾ ea bay leaf spice
¼ bunch Italian parsley
¼ tsp black peppercorn
1¼ sprig fresh thyme
4 fl oz heavy cream
8 oz unsalted butter
1½ tsp lemon juice
¼ tsp iodized salt
¼ tsp ground white pepper
¼ cup 32 oz caper rinsed and chopped

Make a reduction of the wine, vinegar, herbs, spices, shallots and creme
Cook until thickened and reduced by about 90% but not browned
Add the butter a couple nuggets at a time, allowing to fully melt before adding more
Do not let the sauce ever boil
Once all the butter is added, strain through a chinois
Add the lemon juice, capers and season as needed with salt and white pepper