September 30, 2011
Fish Recipe Shitake Seared Walleye with Maple Ginger Sauce
by Chefs Jerry Swanson & Tommy Nuesse
This maple-ginger sauce is wonderful. Easy to do, too. Dusting with the crushed mushroom lends a slightly different, almost "nutty" quality to the walleye. Not to worry if you don't have the dried mushrooms, the sauce is the real key to this recipe.
4 medium-size walleye fillets
2 oz. dried shitake (substitute portabellas)
1 oz. flour
1 oz. corn meal
2 tbsp. oil
salt & pepper
The Maple Ginger sauce . . .
2 tbsp. maple syrup
1 tsp. ginger
1 oz. butter
n Crush mushrooms and combine with flour, cornmeal, and seasonings.
n Press each fillet into this breading and set aside.
n Heat the oil over medium heat, then place fillets into a skillet and cook approximately three minutes on each side, until the fish flakes with a fork.
n Remove walleye and in same skillet add syrup and ginger and heat until syrup becomes thick, approximately 30 seconds. Add butter and stir until the butter is incorporated into the syrup. Pour sauce over each walleye fillet.
Fish Recipe Shitake Seared Walleye