WALLEYE WITH POTATOES AND WILD MUSHROOMS AND CHAMPAGNE SAUCE

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Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : main meals

Amount Measure Ingredient -- Preparation Method


12 ounces walleye fillets -- cut into 1//4
1/2 potato -- sliced 1/4" thick
1/4 cup salad oil
1 cup mixed mushrooms -- sliced
1 tablespoon basil fresh -- chopped
1/2 cup champane
salt and white pepper
1 cup heavy cream
1 tablespoon garlic -- puree

Place oil in pan and add potato slices, cooking until golden brown.

When done, remove from pan.

Place walleye in flour and dust, add to pan and cook until done.

When fish is done remove from pan. Strain excess grease, add champagne, then garlic, then mushrooms.
When mushrooms are soft and basil and cream. Let reduce

Place layer of fish then potato, fish and top with sauce.



Per Serving (excluding unknown items): 682 Calories; 71g Fat (92.2%
calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber;
163mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Vegetable; 1/2 Non-Fat Milk; 14 1/2 Fat.


 
 

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