In the Kitchen: Parmesan-crusted walleye - KMSP-TV

The Vikings took on the Detroit Lions today, and Chef Dan Vasterling, of St. Paul College, drew inspiration for his surf-and-turf recipe from a traditional Midwestern favorite.

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Parmesan Crusted Walleye House made tartar sauce and Sirloin with Caramelized onions

Breading (mix well):

• 1 cup Panko bread crumbs
• ½ cup parmesan cheese
• 1 t granulated garlic
• S&P to taste

Seasoned flour (mix well):

• 1 cup AP flour
• 1 t salt and pepper
• Mix well
• Egg wash:
• 2 eggs
• ½ cup milk

Directions:

1. Dredge Walleye in flour then eggs mixture and then the bread crumbs

Tartar Sauce:

• 1 cup mayonnaise
• ½ cup dill diced pickles
• 1 T diced garlic
• ¼ cup chopped parsley
• 1 T pickle juice
• 1 t lemon juice
• S&P to taste

Caramelized Onions:

• 2 Onions fine julienne
• 1 T Butter
• 1 T Olive Oil
• 2 T diced garlic
• 1 Bay Leaf
• 2 T Balsamic Vinegar
• 1 T Molasses
• 2 T white wine

Directions:

1. Put sliced onions in a preheat low-medium skillet with butter and oil.
2. Sauté slowly until golden brown, while stirring occasionally! Do not burn!!
3. Once golden brown add remaining ingredients and turn heat down and cook slowly until all moisture is gone.