Teach and Taste: WÓŻUPI WI
Maple-Herb Dressing
Ingredients
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh chives, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh basil, chopped
- 2 tablespoons cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
Instructions
In a medium-sized bowl, mix maple syrup, mustard, chives, sage, basil, vinegar, salt, and pepper. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens. Toss dressing with 10 cups of spring mix and serve with walleye.
Wild Rice-Crusted Walleye
Ingredients
- 1/4 cup hand-harvested wild rice
- 1 tablespoon vegetable oil
- 1/2 cup breadcrumbs
- 2 6-8oz walleye fillets
- Salt and pepper
- 1/4 cup wild rice flour
- 2 eggs, whisked
- 2 tablespoons olive oil
Instructions
- Heat a heavy skillet over high heat. Cook wild rice in vegetable oil until rice puffs up. Place puffed wild rice on a plate lined with paper towels.
- Grind breadcrumbs and puffed wild rice in a food processor on medium speed for 30 seconds.
- Season walleye with salt and pepper. Dredge each fillet in wild rice flour, egg, and wild rice breadcrumbs.
- In a large sauté pan over medium-high heat, warm the olive oil. Cook breaded walleye fillets for approximately 5 minutes on each side.
Sage Brown Butter
Ingredients
- 2 tablespoons butter
- 15 sage leaves
- 2 teaspoons lemon juice
- 1 teaspoon parsley, chopped
Instructions
- In a large sauté pan over high heat, cook butter and sage until the butter reaches a golden brown color.
- Turn off heat and stir in lemon juice and parsley. Spoon the brown butter over the top of the cooked walleye fillets.
