Walleye With Mushroom Cream Sauce and Rice
by Chef Lucia Watson
This recipe really is so good that you’ll want to serve it to everyone. It works just as well with fish such as small largemouth bass and crappies, perch, bluegills, and pike.
To serve two . . .
1 c. mixed mushrooms (button, shitake, or wild varieties), chopped
1 leek, sliced into rounds 1/4-inch thick, then halved
(subst. 1/2 c. chopped scallion)
2 tbsp. butter
1/4 c. dry sherry
3/4 c. chicken stock
3/4 c. cream
two 8 oz. walleye fillets
salt and pepper
1 tbsp. fresh parsley
• Place the butter in a heavy-bottomed pan; melt and continue to cook until butter is slightly browned and has a nutlike aroma.
• Add the mushrooms and cook over medium heat for about 5 minutes or until lightly browned.
• Add the leeks and cook a few more minutes.
• Add the sherry and cook a few minutes longer.
• Add the cream and chicken stock. Bring to a simmer and slip in the walleye fillets. Poach the fish for about 5 to 8 minutes, or until just done (check inside the fish).
• Gently remove the fish fillets to a warmed plate and cover lightly with foil.
• To finish, turn the heat to high and reduce the sauce until it’s thick enough to coat a spoon. Swirl in the parsley and a little salt and pepper. Taste, adding more salt or a bit of lemon juice if needed.
• Arrange the fish on plates and pour the sauce over the fish. Serve with seasoned and buttered wild rice.