Walleye Fillets with Mushroom Sauce

Instructions

1. 1

   In a skillet, sauté the shallot in 15 ml (1 tablespoon) of butter until lightly browned. Deglaze with the wine. Reduce until dry.

2. 2

   Add the mushroom and broth and reduce by half. Add the cream and simmer until it thickens, about 10 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Serve with the sauce.