Walleye with Caramelized Onion Sauce and Mushrooms
Walleye with Caramelized Onion Sauce and Mushrooms
Ingredients
- 6 shallots, unpeeled
- 1/2 lb (225 g) mixed mushrooms, cut into pieces as needed (such as oyster, king oyster, chanterelles, comb tooth)
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) balsamic vinegar
- 1 small onion, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) white wine
- 3/4 cup (180 ml) 35% cream
- 3 tbsp butter
- 1 3/4 lb (800 g) walleye fillets with skin, cut into 8 pieces
- 2 tbsp (30 ml) olive oil
- Sunflower microgreens (optional)
Instructions
- Place the shallots in a small pot of boiling water. Cover and simmer for 15 minutes or until tender. Drain and rinse under cold water. Peel the shallots and cut in half. Set aside.
- Meanwhile, in a large non-stick skillet over high heat, brown the mushrooms in 2 tbsp (30 ml) of the oil for 5 minutes. Add more oil, as needed. Season with salt and pepper. Deglaze with the lemon juice. Add the parsley and mix well. Set aside on a plate. Clean out the skillet, as needed.
- In the same skillet over medium heat, brown the shallots, cut side down, in the remaining oil. Deglaze with the vinegar. Season with salt and pepper. Set aside with the mushrooms. Keep warm. Clean out the skillet.
Walleye with Caramelized Onion Sauce and Mushrooms