Walleye Fillets with Mushroom Sauce

  • Preparation 10 MIN
    Cooking 20 MIN
  • Servings 4



  1. In a skillet, sauté the shallot in 15 ml (1 tablespoon) of butter until lightly browned. Deglaze with the wine. Reduce until dry.
  2. Add the mushroom and broth and reduce by half. Add the cream and simmer until it thickens, about 10 minutes.
  3. In a non-stick skillet, heat 15 ml (1 tablespoon) of butter and sauté the mushrooms for about 3 minutes. Add to the sauce. Season with salt and pepper. Keep warm. Wipe the skillet clean.
  4. In the same skillet, heat the remaining butter with the oil. Cook the fish over medium heat for 2 to 3 minutes per side. Season with salt and pepper.
  5. Serve with the sauce.


Mushroom broth In saucepan, bring 500 ml (2 cups) of water and 250 ml (1 cup) of quartered white button mushrooms to a boil. Reduce the heat and simmer gently for 30 minutes. Strain through a sieve and discard the mushrooms. Set the broth aside.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 35% cream

Content % Daily Value
Calories 510  
Total Fat 37 g  
Saturated Fat 20 g  
Sodium (salt) 230 mg  
Carbohydrates 3 g  
Fibre 0 g  
Protein 40 g