February 22, 2021
By Chef Lucia Watson
Print Recipe
This walleye recipe really is so good that you'll want to serve it to everyone.
Serves: 2 Prep time: 15 minutes Cook time: 30 minutes
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Ingredients:
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.
Directions:
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.
