Dale Janota, has tantalized many a pallet the past 20 years in competitions throughout the nation. Always a crowd favorite, Dale’s original combinations guarantee a new dining experience. Fine dining is Dale’s passion. When you have done the best, repeating the same dining is next to impossible. There is only one thing to do—create something new. Dale’s specialties are in using an outdoor barbeque grill creating beef, pork and lamb delights. For Dale, fine dining is all about attitude and timing. His seafood culinary training came from the Ramirez culinary schools. For this competition, Dale’s original recipes should bring a smile to many faces.
Fish stock
2lb fresh WALLEYE with bones and skin on
3 to 4 qts of water
½ to ¾ cup of onions chopped
½ to ¾ cup of celery chopped
½ to ¾ cup carrots
1 T pepper corns
1 t red pepper flakes
1 or 2 sprigs of tarragon
For a sauce the stock is of number 1 importance.
Bring to boil, and then reduce to medium heat for 20 minutes.
Remove via colander and your stock is prepared. What filters through is good.
Cool
Sauce
½ cup unsalted butter
¾ cup onion (chopped semi finely)
1 t pressed garlic
½ to 1 T cornstarch
1 ½ cup white chardonnay wine
1/3 cup whipping cream
¼ t red pepper flakes
¼ t fresh tarragon
1 large tomato – peeled, seeded, and chopped
¼ softened salted butter
2 fresh parsley (chopped semi finely)
In a sauce pan hear unsalted butter, onion and garlic until on is tender (look for the glazing). Add wine and reduce by simmering for 10 minutes. Add cornstarch to ¼ cup of the fish stock. In case thickening is necessary. Add fish stock, tarragon, red pepper flakes, and bring to boil. Add as much cornstarch reserve to get desired texture (thick but not runny). Add whipping cream and bring to boil. Keep warm. Wait with tomato and parsley.
WALLEYE preparation
Walleye have a firm side and a weak side. When prepared properly it will be sweet, moist, and fall into your fork. For this recipe I will use the firm side.
Ingredients
1 cup flour
1 T lemon pepper
¼ t ground pepper
2 eggs whisked for 2 minutes
½ package cracker crumbs (rolled so it looks like flour)
Vegetable oil in large frying pan about 3/8th inch deep
And “yes”
WALLEYE fillets
Soak 7 WALLEYE fillets in water with 2 t of salt. Begin bringing vegetable oil to medium to medium + heat (depending on your altitude)
Combine flour, lemon pepper, and ground pepper in plastic bag. Remove fillet shaking any excess off. Add to egg mixture letting and excess drip off. Proceed to cracker crumbs with a very small coat. Continue with all 7 fillets. Drop in oil. Time will depend on thickness of fillet. Normally, 4 minutes per side. After turning, add tomato and parsley to your sauce. Remove, and place on paper towels. Dab off oil.
Place on serving dish and add sauce.
@chefs note: To repeat start with new vegetable oil.
Sides
The pictured presentation – asparagus – is a difficult side. With asparagus one can only be as good as the ingredient. Moisture is the key to good asparagus. When purchasing asparagus you can check the quality by breaking a piece. If it leaves any fibers it’s not worth a fine dining experience.
Ingredients
Top half of the asparagus
Olive oil
Light amount of rosemary
Fennel seeds
Feta cheese
Water
Bring water to boil
Add asparagus and boil for 45 seconds. Remove and shock.
Bring olive oil to a low medium heat with fennel seeds and rosemary.
Add asparagus and sauté for 3 minutes
Remove plate and add feta cheese.
Alternative side: Potatoes broschetta Ingredients
Potatoes – sliced in 1/8 inch slices (14)
Black olive juice 4 oz
Fresh oregano ½ t
Fresh thyme ¼ t
Sour cream 4 oz
Softened salted butter ½ oz
Small grape tomatoes (14)
Dill weed (dash)
Olive oil 1 oz
The center of 14 jumbo pitted black olives
Set oven to broil on the second rack
Marinate Potatoes, black olive juice, oregano, and thyme, for 2 minutes.
Place 14 potatoes on glass baking dish.
Pour on the remaining liquid and spices.
Place in broiler five minutes per side
Heat (medium heat) olive oil with dill weed and tomatoes
Whip butter and sour cream.
Remove and plate potatoes.
Add a dab of sour cream
Then the olive
Top it with the small grade tomato
