Page 5 - Lake Front News January 2019

Chef Stephen Hahn Of Rosie’s Bar And Grill Continued from Page 3
Fresh Lake Erie Walleye
Courtesy of Chef Stephen Hahn
January 2019/LAKE FRONT NEWS/Page 5
Second Annual American Presidents Film And Literary Festival
The only film and literary festival in the United States to focus on the American Presidency will take place Oct. 4-6, 2019, in Fremont, Ohio.
The festival focuses on issues, themes and popular culture related to the American Presidency. The literary component includes talks by featured authors and essay and poetry contests.
It will take place at various locations around Fremont, including The Strand Concert Theater, Fremont City Schools, the Hayes Presidential Library & Museums and Birchard Public Library.
The film festival is accepting film submissions on topics related to the American Presidency through the themes of people, places, politics and power. All filmmakers, whether emerging or experienced, are invited to submit a film to the festival.
Submissions can be made at the Film Freeway at www. filmfreeway.com/AmericanPresidentsFilmandLiterary- Festival or visit americanpresidentsfilmfestival.org.
4 Skinless Walleye fillet’s with the rib bones removed, and remove any brown meat on the fillet.
For the breading:
1 cup of flour
1 tablespoon of granulated garlic 1 teaspoon of onion powder
1 teaspoon of salt
1/4 teaspoon of fresh black pepper 2 eggs
3 tablespoons of milk
2 or 3 cups of Panko
For the butter sauce:
1 teaspoon of chicken base
Juice from one lemon
1/2 cup of white wine (Pinot Grigio)
2 to 3 tablespoons of butter for sautéing One shallot or half an onion
Two cloves of garlic
8 tablespoons of butter cut into cubes 1 tablespoon of capers (optional)
Trim any dark meat off of the walleye fillet, then mix flour, garlic powder, onion powder, salt, and black pepper. In a separate bowl mix eggs and milk and whisk together, and in a separate bowl pour Panko. First dip walleye in flour mixture, then egg mixture, then Panko. Sauté with butter only on medium low heat until golden brown and finish in the oven at 350° until white and flaky and fish is no longer translucent grey.
For the sauce:
Add 2 to 3 tablespoons of butter in a small sauce pot, add shallots and garlic, sweat them until translucent, add wine, reduce until syrupy, add chicken base and lemon juice, reduce by half, turn heat down to the lowest it can go and add 8 tablespoons of butter a couple cubes at a time while stirring constantly to make a butter emulsion.
Goes good with asparagus and rice pilaf!
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Stop in for a FREE sample!
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Lake Front News
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