Lunchbreak: Chef Paul Virant makes walleye pike toast

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Chef Paul Virant

James Beard Foundation Taste America
September 20
Union Station
500 W. Jackson

Walleye Pike Toast

8 oz walleye pike, skinned and cleaned
1 egg
1/2 cup heavy cream, cold
1 shallot, minced
1 Tbs butter
salt and pepper
Dijon mustard
8 pcs bias cut baguette slices (1/2 inch thick by 6 inches long)
Grape seed oil
olive oil
chow chow

Sweat shallot in butter, until tender, cool. Blend cold pike, egg, shallot in a food processor until pretty smooth. Continue blending the pike and slowly incorporate the cream, season and reserve (keep cold). Spread a thin layer of Dijon mustard on one side of each piece of baguette. Divide the mousse onto the 8 pieces of bread, chill. Preheat and oven to 350. Preheat a frying pan with a generous amount of grape seed oil. Pan fry the toast, mousse side down until it’s golden brown (about 1-2minutes), turn over and finish in the oven (another 1-2minutes). Serve toast with arugula dressed in olive oil and a heaping spoonful of chow chow

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