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Pretzel and Mustard Crusted Whitefish

Pretzel and Mustard Crusted Whitefish
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Whitefish
crushed pretzels 2 lb. 2-1/4 qt.
all-purpose flour 9 oz. 2-1/4 cups
cornstarch 9 oz. 2-1/4 cups
onion powder - 4-1/2 Tbsp.
garlic powder - 4-1/2 Tbsp.
dried thyme leaves - 3 Tbsp.
cayenne pepper - 1-1/2 Tbsp.
salt - to taste
whitefish fillets (4 oz.) 6 lb. 24 each
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
Turnip Puree
turnips, large dice 4.5 lb. 3 qt.
ground nutmeg - 1-1/2 tsp.
salt and pepper - to taste
Greek-style yogurt 6 oz. 3/4 cup
Pickled Radishes
red wine vinegar 12 fl oz 1 qt. + 1/2 cup
garlic cloves, chopped - 24 each
pickling spice mix 1.75 oz. 6 Tbsp.
salt - to taste
sugar 3 oz. 6 Tbsp.
radishes, sliced 1/16-inch thick 4.5 oz. 12 each
Mustard Greens Salad
dried cranberries 4.5 oz. 3/4 cup
shallots, minced 6 oz. 1-1/2 cups
olive oil 3 fl oz 6 Tbsp.
mustard greens 6 lb. 3 gal.
GREY POUPON Classic Dijon Mustard 4.5 oz. 6 Tbsp.
GREY POUPON Country Dijon Mustard 2 oz. 1/4 cup
beer (American Pale Ale) 12 fl oz 1-1/2 cups
apple cider vinegar 3 fl oz 6 Tbsp.
clover honey 4.5 oz. 6 Tbsp.
onion powder - 2 Tbsp.
nigella seed - 2 Tbsp.
Whole Wheat Mustard Gnocchi
russet potatoes, peeled 3.75 lb. 12 each
salt - to taste
ground nutmeg - 2 Tbsp.
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
whole wheat flour 12 oz. 3 cups
all-purpose flour 12 oz. 3 cups
Sauce for Gnocchi
Day-old bread loaf (Italian or French), cubed 1.5 lb. 3 qt.
garlic cloves, roasted 2 oz. 24 each
onions, chopped, sauteed 12 oz. 1-1/2 cups
fresh thyme leaves - 3/4 cup
GREY POUPON Country Dijon Mustard 3 oz. 6 Tbsp.
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
sugar 1 oz. 2 Tbsp.
Cranberry Mostarda
onions, small dice 10.5 oz. 2 cups
olive oil - as needed
white wine vinegar 1 fl oz 2 Tbsp.
white wine 12 fl oz 1-1/2 cups
frozen cranberries 18 oz. 1 qt. + 1/2 cup
sugar 2.25 lb. 1 qt. + 1/2 cup
clover honey 4.5 oz. 6 Tbsp.
dry mustard 1.75 oz. 6 Tbsp.
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
yellow mustard seeds 1.75 oz. 2 Tbsp.
black mustard seeds 1.75 oz. 2 Tbsp.
fresh rosemary, chopped - 6 Tbsp.
fresh thyme - 6 sprigs
bay leaves - 12 each
salt - to taste
dried cranberries 13.5 oz. 3 cups
olive oil - as needed

Directions

WHITEFISH:
COMBINE crushed pretzels, flour, cornstarch and seasonings in bowl. Brush each fillet on one side with mustard; coat same side with pretzel mixture. Place on parchment-lined sheet pan (or half sheet pan for trial recipe); cover and refrigerate until ready to serve.

TURNIP Puree: Place turnips in saucepan; cover with water. Bring to a boil; reduce to a simmer. Cook 12 to 15 min. or just until tender. Drain; puree turnips using a food mill. Place puree back in saucepan; cook about 10 min. or until all liquid is absorbed. Remove from heat; let cook slightly. Add nutmeg and salt to taste; fold in yogurt. Hold until ready to serve.

PICKLED Radishes: Place vinegar, garlic, spice, salt and sugar in saucepan; bring to a boil. Place radish slices in bowl; cover with hot vinegar mixture. Refrigerate 1 hour.

MUSTARD Greens Salad: Place cranberries in saucepan; cover with water. Bring to a boil; remove from heat. Set aside to rehydrate until soft. In saute pan, sweat shallots in olive oil until translucent. Add greens; cover and cook over medium heat until wilted. Braise until tender, adding water as needed. Combine mustards, beer, vinegar, honey, onion powder and nigella seed in bowl; set aside. When greens are cooked, toss with dressing and top with cranberries.

WHOLE Wheat Mustard Gnocchi: Place potatoes in stockpot; cover with water. Bring to a boil; reduce heat and simmer until tender. Drain; pass through a food mill. Add salt, nutmeg, mustard, whole wheat flour and half of the all-purpose flour. Knead dough just until it is no longer sticky, adding more flour if needed. Roll dough out into 12x1/2-inch logs. Cut into 1-inch pieces and roll on the back of a fork to create grooves. Cover; refrigerate until ready to use.

SAUCE for Gnocchi: Soak bread in water about 10 to 20 min. or until soft. Squeeze out water; place bread in food processor. Add remaining ingredients; process until blended. (Note: If needed, add water and puree to make a proper sauce consistency.)

CRANBERRY Mostarda: Place onions and oil in saute pan over low heat. Sweat onions until translucent; deglaze pan with vinegar. Reduce until consistency is almost dry. Add wine; continue cooking until reduced by half. Add frozen cranberries and sugar; cover with water. Add honey, dry mustard. Dijon mustard, seeds, rosemary, thyme, bay leaves and salt. Cook over medium heat for 20 min., crushing cranberries occasionally. Add dried cranberries; continue cooking until cranberries are soft, adjusting consistency with water, if desired.

FOR each serving: Boil about 2 oz. Gnocchi until they float; drain. Saute in olive oil as needed until lightly browned, stirring occasionally. Meanwhile, cook 1 Whitefish fillet in olive oil as needed in medium saute pan over medium heat about 2 min. on each side or until cooked though. Add 1 oz. of Turnip Puree to warmed plate; spread across plate. Place 3 oz. of Mustard Greens Salad to the right of Puree. Place 2 oz. of Gnocchi with 1/2 cup Gnocchi Sauce on the left side. Top Salad with fish, crust side up. Add 2 oz. of Cranberry Mostarda across the front of dish; top with 3 to 4 Pickled Radish slices.

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