Walleye Fillets with Mushroom Sauce
Walleye Fillets with Mushroom Sauce
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
Instructions
- 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.
Walleye Fillets with Mushroom Sauce