Toasted Oak's Michigan lake perch saute - Los Angeles News | FOX 11 LA KTTV

Toasted Oak's Michigan lake perch saute

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Get this recipe courtesy of the Toasted Oak Grill & Market.

Black Star Farms Riesling, Garlic, Spinach, Heirloom Tomato, Fingerling "Chips"
Serves: 4
Dusting Flour Ingredients:
1.5 Cup All Purpose Flour
¾ Cup Cornmeal
1 Tablespoon Old Bay Seasoning
1 Tablespoon Paprika (Or Smoked Paprika)
1 Teaspoon Kosher Salt

Method: Combine all ingredients in a bowl and reserve for dusting the Michigan Lake Perch

Lemon Caper Aioli Ingredients:
1 Cup Prepared Mayonnaise
1 teaspoon fresh garlic (minced)
1 Tablespoon Chopped Capers (rinsed under cold water to wash the brine)
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
Pinch Kosher Salt

Method: Combine all ingredients in a bowl and reserve as the sauce.

Plate Ingredients:
1 pound fresh Michigan Lake Perch
¼ Cup Buttermilk
4 Tablespoons Olive Oil
1.5 Tablespoons Fresh Garlic (Minced)
¾ Cup Black Star Farms Riesling
1 # Fresh Spinach (stems removed)
2 Each Fresh Heirloom Tomatoes (Cored and Diced)
2 Cups Fingerling Potato "Chips" (Fingerling Potatoes, Sliced thin and fried or roasted)

Method: Season the Michigan Lake Perch with salt and pepper, place in a small bowl with the buttermilk and soak for 10 minutes. Pull the perch from the bowl and toss in the dusting flour.
Heat the olive oil in a sauté pan over medium heat and place ½ of the perch in the pan, sauté until golden brown flipping as needed to cook on both sides of the fish. Remove and repeat with the remaining fish. Pull the fish from the pan and place on a paper towel lined plate to soak up any remaining olive oil. Pour the oil from the pan and using the same sauté pan, place the spinach and garlic in the hot pan, sauté for 1 minute. Add the Black Star Farms Riesling and steam the spinach, once wilted, add the tomatoes and heat through. Place the wilted spinach and tomatoes in the center of the plate, arrange the Michigan Lake Perch over the top of the spinach mixture. Sprinkle the fingerling "chips" on the fish and a heaping spoonful of the lemon aioli over the fish.

Presented By: Steven Grostick/Executive Chef
Toasted Oak Grill and Market/ 27790 Novi Road, Novi Michigan 48377
1.248.277.6003

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