Walleye Mornay
submitted by Ken
Serwatowski
Cooks note: Although this recipe seems like a lot of work, trust me it's well
worth it.
1 cup butter
1/4 minced shallots
16 ounce sliced mushrooms (chefs choice)
1 tablespoon lemon juice
3 pounds walleye (chunked or fillets)
2 1/2 cups half and half
1/3 cup all purpose flour
2/3 cup grated parmesan cheese
3 tablespoons dry sherry
1 teaspoon dijon mustard
pinch of ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper (use white pepper)
2/3 cup shredded swiss cheese
Disclaimer: This is not a heart smart recipe, any
nutritional value of the walleye fillets is ruined by the creamy cheese sauce.
If you feel like living on the edge, making your cardiologist cringe, or
impressing your date follow directions below.
Melt 6 tablespoons of butter in a pan (dutch oven preferred) over low heat. Add
shallots and saute for 1 minute. Turn heat to high and add mushrooms, lemon
juice, and cook stirring constantly until mushrooms are tender. Transfer to a
bowl.
In a saucepan melt 4 tablespoons of butter and add the half and half. Bring
to a light boil. Lay walleye fillets a few at a time into the half and
half mixture and cook 3 to 5 minutes or until fillet is cooked but still
somewhat firm.. Transfer fillets to a lightly greased baking dish of your
choice. ( I prefer a small individual oval dish for each person) Reserve
half and half mixture when done. Drain any liquid from the mushroom
mixture into reserved half and half.
- In a separate pan or dutch oven melt remaining 6 tablespoons of butter, whisk
in flour until
smooth. Gradually add half and half mixture, cooking over
medium heat until thick and
bubbly. Add parmesan cheese and the next 5 ingredients whisk
constantly until cheese
melts and the sauce is smooth.
- Remove from heat and stir in mushroom mixture.
- Pour mixture over walleye fillets making sure the fillets are smothered in the
sauce, and top with the shredded swiss cheese mixture.
- Broil 5 inches from heat until cheese is lightly browned and the sauce is
bubbly.
- Serve immediately , goes great with crusty french bread, a bottle of Pino
Grigio, and a
home-made rice pilaf ( Rice recipe available upon request, Email me-
MuskyAdict@aol.com)
----Also may be made a day ahead of time but wait to broil just before serving.
Enjoy, Ken Serwatowski
