Chef Mark Haugen
Tejas
Minnesota Vikings

For the Walleye
4-6 oz. filets fresh walleye
1 cup fresh breadcrumbs
1-4 oz. onion, thinly sliced and sautéed until well caramelized and cooled
4 oz. unsalted butter, softened
1 tsp kosher salt

In a food processor grind breadcrumbs together with onions and 1/2 tsp salt. Season walleye filets with remainder of salt and spread a thin layer of butter on top of each filet. Top each filet with breadcrumb-onion mixture making sure the top of each filet is well-coated.

For the Wild Rice Salad
2 cups cooked wild rice
1/2 cup toasted pecans, coarsely chopped
1/2 cup scallions, thinly sliced
1 red bell pepper, roasted, peeled, seeded and julienne
1 clove garlic, minced about a tsp
1/2 cup celery, minced
1/2 cup dried cranberries
1 tsp fresh marjoram, chopped
1/3 cup extra virgin olive oil
1/4 cup sherry vinegar
1 tsp fresh lemon juice
2 tsp kosher salt
1 tsp fresh ground black pepper

Toss all ingredients together but no more than half an hour before serving

For the Watercress Vinaigrette
2 cups watercress (reserve four nice sprigs for garnish)
1 Tbsp Dijon mustard
1 cup extra virgin olive oil
1 tsp shallot, minced
1/4 cup sherry vinegar
1/4 cup water
2 tsp kosher salt
1/2 tsp fresh ground black pepper

In a blender cup puree watercress, Dijon mustard, sherry vinegar and shallot. Slowly add olive oil. Thin with water if needed. Season with salt and pepper.

To Serve
Heat oven to 350 degree
4 oz. clarified butter
Heat butter in a large sauté pan over high heat. Place walleye filets breading side down and lower heat to medium. Carefully allow breading to brown turn over in pan and put pan in oven. Bake until cooked through. Approximately 5 minutes. Put 3 oz. of dressing onto four plates. Mound a spoonful of wild rice salad onto the center of each plate. Arrange a walleye filet, breaded side up on top of wild rice. Garnish each plate with reserved sprigs of watercress and serve.