Crispy Honey Brined Walleye with Peas and Carrots

Honey Brine

  • 3 cups Water
  • ¼ cup Salt
  • ¼ cup Honey

1. Bring the honey, salt and water to a boil until the salt is dissolved
2. Chill until ready to use

Carrot Puree

  • 1 lb Carrots, peeled and medium diced
  • 1 tbsp Butter
  • 4 tbsp Water
  • 3 tbsp Extra Virgin Olive Oil

1. Cryovac the carrots with the water and butter
2. Sous vide cook them for 1 hour at 186 degrees
3. Empty the entire bag into a blender and begin to blend until smooth
4. While blending, drizzle in the olive oil
5. Taste for salt and serve

Fish

  • 1 recipe Honey Brine
  • 2 pieces Walleye Filet
  • 1 cup Flour
  • 2 Eggs, beaten
  • 1 ½ cups Matzo Meal
  • Kosher Salt (to taste)

1. Place the fish in the cold honey brine and let it soak for 45 minutes
2. Remove from the brine and pat dry
3. Dip the fish in the flour, then beaten egg and finally the matzo meal
4. Place the fish in a 350-degree fryer until golden brown and cooked through
5. Remove from the fryer and sprinkle with salt

Plating Up!

1. Place the carrot puree on the plate
2. Top with the fried fish
3. Combine the pea shoots and radishes and place them on one side of the fish
4. Drizzle with the honey and serve

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