Name: Walleye Fillets with Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 shallot, finely chopped; 3 tablespoons (45 ml) butter; 1/4 cup (60 ml) white wine; 1/2 cup (125 ml) mushrooms broth; 1 cup (250 ml) 35% cream; 1 cup (250 ml) mixed mushrooms, sliced; 1 tablespoon (15 ml) olive oil; 800 g Walleye fillets, skin on, scaled and cut into 4 pieces; Salt and pepper

Ingredients

1 shallot, finely chopped
3 tablespoons (45 ml) butter
1/4 cup (60 ml) white wine
1/2 cup (125 ml) mushrooms broth
1 cup (250 ml) 35% cream
1 cup (250 ml) mixed mushrooms, sliced
1 tablespoon (15 ml) olive oil
800 g Walleye fillets, skin on, scaled and cut into 4 pieces
Salt and pepper

Preparation

In a skillet, sauté the shallot in 15 ml (1 tablespoon) of butter until lightly browned. Deglaze with the wine. Reduce until dry.
Add the mushroom and broth and reduce by half. Add the cream and simmer until it thickens, about 10 minutes.
In a non-stick skillet, heat 15 ml (1 tablespoon) of butter and sauté the mushrooms for about 3 minutes. Add to the sauce. Season with salt and pepper. Keep warm. Wipe the skillet clean.
In the same skillet, heat the remaining butter with the oil. Cook the fish over medium heat for 2 to 3 minutes per side. Season with salt and pepper.
Serve with the sauce.

Note from Ricardo

Mushroom broth In saucepan, bring 500 ml (2 cups) of water and 250 ml (1 cup) of quartered white button mushrooms to a boil. Reduce the heat and simmer gently for 30 minutes. Strain through a sieve and discard the mushrooms. Set the broth aside.

Walleye Fillets with Mushroom Sauce

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note