February 22, 2021
By Chef Lucia Watson
This walleye recipe really is so good that you'll want to serve it to everyone.
Prep time: 15 minutes
Cook time: 30 minutes
- 1 cup mixed mushrooms (button, shitake, or wild varieties), chopped
- 1 leek, sliced into rounds 1/4 inch thick, then halved*
- 2 tablespoons butter
- 1/4 cup dry sherry
- 3/4 cup chicken stock
- 3/4 cup cream
- 2 (8-ounce) walleye fillets
- Salt and pepper
- 1 tablespoon fresh parsley
*Note: You can substitute 1/2 cup chopped scallion for the leek.
- Place the butter in a heavy-bottomed pan; melt and continue to cook until butter is slightly browned and has a nut-like 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.