Prairie Kitchen & Bar's Parmesan Crusted Walleye

11:47 AM, Jun 4, 2012   |    comments
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GOLDEN VALLEY, Minn. -- Twin Cities foodies have a new dining destination: The 168-seat Prairie Kitchen & Bar is now open at the Hyatt Regency Minneapolis.

Monday morning, chef Aaron Hagerdorn dropped by the KARE 11 Kitchen to share their recipe for Parmesan Crusted Walleye.

Prairie Kitchen & Bar serves breakfast from 6:30 a.m. to 11 a.m., lunch from 11 a.m. to 2 p.m., and dinner from 5 p.m. to 10 p.m. A lounge menu is available from 2 p.m. to midnight. For reservations and more information, call 612-596-4640 or visit

Parmesan Crusted Walleye

Walleye, 8 Ounce
Egg wash, as needed
Flour,  as needed
Parmesan breading, as needed
Haricot vert,  2 Ounce
Artichokes, 2 Ounce
Morels, 1 Ounce
Minced garlic, 1 Teaspoon
Minced shallot, 1 Teaspoon
White wine, 1 Fluid ounce
Whole butter, 1 Table spoon
Pickled radish salad, 1/8 Cup
Salt & white pepper, as needed
Canola oil blend, 4 Fluid ounce
Lemon chive dressing, 1 1/2 Fluid ounce

Heat 3 ounces of oil in a skillet. Using the standard breading procedure, season then bread the fillets. In another skillet, heat the remaining oil and caramelize morels & artichokes.

Add the garlic and shallots and saute until translucent, deglaze w/ wine. Add the whole butter, let melt, then add the green beans and saute through.

Remove fish from the oil and let rest on a paper towel to remove oil. Plate the veg in the middle and stack the fish. Toss the pickled radish salad and top the fish. Drizzle some of the lemon chive dressing on the plate.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

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