Wild Rice-Crusted Walleye with Morel Mushrooms Recipe

Wild Rice-Crusted Walleye with Morel Mushrooms Recipe

The morel mushroom sauce is a tasty addition to this wild rice-crusted walleye recipe


[caption id="attachment_71256" align="aligncenter" width="1366"]Wild Rice and Morel Mushroom Recipe Season the walleye fillets with wild rice, salt and pepper. (Photo courtesy of Wolfgang Mayr)[/caption]

Serves: 4

Prep time: 10 minutes

Cook time: 20 minutes


Ingredients:


  • 4 walleye fillets
  • ¼ cup unsalted butter
  • 1 shallot, diced
  • 2 garlic cloves, diced
  • 1 cup brandy (or cognac)
  • 1 cup chopped morel mushrooms (you may substitute other mushrooms)
  • 2 cups whipping cream
  • Salt and pepper, to taste
  • ½ cup wild rice, ground
  • ¼ cup olive oil

Directions:

1. To make the sauce, melt the butter and sauté the shallot and garlic over medium heat (until you can smell it). Add half of the brandy (be careful, brandy may ignite) and simmer. Add the mushrooms and simmer covered for 5 minutes.

2. Remove the cover, add cream, salt and pepper to taste, and reduce until thick. Then add the remaining brandy.

3. In a coffee grinder, grind the wild rice until fine. Pass rice through a strainer to remove large pieces.

4. Place oil in a large sauté pan on high heat. Season the walleye fillets with salt and pepper and dust them in the wild-rice flour. Place each fillet in the pan and then reduce the heat to medium. Sauté until browned (about 3 to 5 minutes per side).

5. Place each walleye fillet on a large dinner plate and ladle sauce over them. Serve and enjoy.

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top In-Fisherman stories delivered right to your inbox.