LAST BITE

Photo by Nicole Franzen

“We love the elements of a classic Wisconsin fish fry and wanted to evoke the German influences in

Wisconsin and added a cabbage and spaetzle compliment to the fish. We use Superior walleye and create a mousse from the fish. We set a thin slice of rye bread in the pan and top it with the mousse, then the filet sits on top of that so that the rye mimics the skin. We baste with butter and herbs to finish and serve with horseradish

sabayon to balance out the richness of the dish.”

— Shaina Robbins Papach, co-owner, The Harvey House