Parmesan Crusted Walleye
Part 1: Approximately 8 oz. Buttermilk for 4 fillets
Part 2: Approximately 2 cups Parmesan breading for every 4 fillets
3lbs. Panko bread crumbs
3lbs. grated Parmesan cheese
3/4 cup parsley,chopped fresh,squeeze dry
Part 3: Skinned Walleye fillets
1/2 oz. butter flavored oil
Mix all of part two ingredients together thoroughly. Dip Walleye fillets in all purpose flour, then dip fillets in buttermilk, drain, then lay flat in Parmesan breading, and press fillet firmly so breading will adhere. Repeat on other side.
Preheat butter flavored oil in non-stick saute pan over medium low heat. Place fillet in pan and saute until golden brown, flip fillet, and saute until golden brown or until Walleye has reached desired taste.
Place on a large oval platter with vegetable. Garnish with lemon wedge and 2 oz. tartar sauce
Northstar Steak Pasta
5 oz. Marinated tenderloin tips
2 TBL spoons Olive Oil
3 oz Asparagus 1 1/2-2" pieces
1 oz. red onions, halved, sliced thin
1 Pinch Red Pepper flakes
9 oz. Fusilli Pasta, cooked, portioned
1/4 cup Basil,sliced 1/16" strips
1 Tsp lemon juice, fresh squeezed
1/4 cup Parmesan cheese shredded
1/2 Tsp Balsamic reduction. ( Balsamic reduction- 1 cup of balsamic vinegar reduced in a hot skillet by 1/2 or until it will coat the back of a spoon)
Prepare marinated tender loin tips to desired temperature in pre-heated skillet.
Heat olive oil in a non-stick saute pan over medium heat, add asparagus and onions, season with salt and pepper, and red pepper flakes. Allow to brown for one minute without stirring. After one minute stir for approximately 4 minutes. Remove from heat.
Place pasta in hot water until hot.
In separate mixing bowl, combine hot pasta, asparagus mixture, tender loin tips and add basil lemon juice and Parmesan cheese. Toss and mix well.
Transfer to pasta bowl leaving some Parmesan cheese on top.
Drizzle balsamic reduction back and forth across top of pasta as garnish.