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Cooking with Schoolcraft: Crusted walleye with grilled veggie salad

Published  April 27, 2016 12:46pm EDT
FOX 2 Detroit

(WJBK) - Our friend and culinary instructor Chef Kelli Lewton joins us with Chef Shaun at the Schoolcraft Culinary School to show us how to prepare a pine nut-crusted walleye with a Mediterranean grilled vegetable salad. He also tells us more about Schoolcraft's cooking program. For more information on that, visit www.schoolcraft.edu.

PINE NUT AND HERB CRUSTED WALLEYE WITH MEDITERRANEAN GRILLED VEGETABLE SALAD
4 filets walleye
½ cup Toasted Pine Nuts- crushed finely
½ cup Panko Breadcrumbs
¼ cup Parsley - minced
3 Tbsp. Oregano- minced
4 Eggs
½ cup AP Flour - seasoned with salt and pepper

3 Cucumbers - sliced lengthwise and the core removed
3 Yellow Squash - sliced lengthwise and the core removed
3 Zucchini - sliced lengthwise and the core removed
1 lb. Asparagus- blanched

1 cup Couscous
2 cups Vegetable Stock- heated to a simmer
2 Tbsp. Extra Virgin Olive Oil

½ cup Feta - crumbled

¼ cup Herb Vinaigrette
¼ cup Garlic Sauce

In a mixing bowl mix together pine nuts, panko, parsley and oregano, set aside.

Whisk eggs in a bowl, place seasoned flour in a bowl.  Coat the Pickerel in flour, then into the egg wash, then into the pine nut/ panko mixture.  Place the coated fish on a sheet tray until service.  To cook place olive oil in a non-stick skillet and heat, when the oil is hot place your fish in presentation side down.  Cook for 3-4 minutes or until golden brown.  Flip and finish cooking for 4-6 minutes or until the fish is cooked though. 

Heat your grill to high and lightly coat your cucumbers, squash and zucchini in oil.  Place flesh side down on your grill and cook until dark grill marks appear. Rotate on a 90’ angle 1 time.  Remove and allow to cool.  When cooled cut into 1 inch slices and place in a mixing bowl, Coat with the Herb Vinaigrette and hold at room temperature until service.

Place the couscous in a mixing bowl and cover with the simmering stock.  Immediately cover with plastic wrap and allow too steep for 15 minutes or until the stock has fully absorbed.  Just before serving fluff with a fork and drizzle in the olive oil.

To serve: Place couscous on the plate with the grilled vegetables; place the cooked fish on the top with the asparagus on the side.  Place feta on top of the fish and serve with a  side of garlic sauce. 

HERB VINAIGRETTE

1 Shallot- minced
1 Garlic Clove- minced
3 tsp. Parsley- chopped
2 tsp. Chervil- chopped
1 tsp. Tarragon- chopped
1 tsp. Dijon Mustard
½ cup Apple Cider Vinegar
1 cup Olive Oil
1 Lemon
TT Salt and Pepper

Whisk together shallot, garlic, herbs, mustard and vinegar, in a steady stream whisk in oil.  Finish with the juice of ½ a lemon and adjust seasoning with salt and pepper.

GARLIC CUCUMBER SAUCE

2 oz. Cucumber- peeled and seeds removed
½ cup Mayonnaise
1 cup  Garlic Cloves- peeled and left whole
1 ¼ cup Canola Oil
1 ea. Lemon
TT Salt

Place garlic cloves in a pot of cool water and bring to a simmer.  Allow garlic cloves to become tender.  Place cucumber, Mayonnaise, Softened Garlic and oil in a blender.  Puree until smooth consistency is reached.  Squeeze the juice of ½ a lemon and a pinch of salt.  Blend to mix.  Adjust taste and store in refrigerator.