Butter Poached Walleye, Asparagus, Morel Sauce.
Caught a few walleye a few weeks back. Picked about 4 lbs of morels this week and got my turkey.
The walleye I sous vide at 130 for about 30 min. The sauce is just garlic, shallots and morels, then added 1/2 cup white wine (dry) then reduced by half. Then added a bit of butter.
The turkey is just hammered out, flour, egg wash then bread crumbs. Fry. Sauce was just butter, capers and morels. Spatzle is an odd thing to make but fun. Cabbage is butter, sugar and balsamic vinegar saute and cover.
Rhubarb Cobbler.
Mix 1 1/3 cups flour, 1 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp salt.
Use mixer to combine 1 stick room temp butter and 3/4 cup sugar on high speed for 2 min. Add one egg and mix on medium. Then add flour mixture on low speed. Wrap in plastic wrap and let rest 20 min or overnight.
Cut 1.5 lbs rhubarb and add 3/4 cup sugar, 1/4 cup brown sugar, 2 tbs cornstarch, 1/2 tsp nutmeg and zest/juice from one orange. Mix.
Preheat oven to 350. Place 4 (6 oz) ramekins on a baking sheet. Add rhubarb mix.
Flatten six dough balls and place on ramekins, sprinkle with a bit of sugar. You'll have extra dough.
Bake for 30-35 min, but check at 25 min. Remove and let rest 15 min.
