Walleye with Mushroom Cream Sauce Recipe
In addition to walleye, this mushroom cream sauce recipe works just as well with fish such as small largemouth bass and crappies, perch, bluegills, and pike.
February 22, 2021
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.