Great Lakes Walleye with Morel Cream
(Perry Hotel)


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Ingredients

16 oz Fresh walleye
Cooking oil
Seasoned flour
Salt
White pepper
Garlic powder
Paprika
1 tbs Shallots (minced)
1/2 tsp Olive oil
1/2 tbs Butter
1 cup Fresh morels
1/2 cup Fresh shiitake mushrooms
2 tbs White wine
1 1/2 cups Veal or beef stock
1/4 cup Heavy cream
1 tbs Brandy
Salt and pepper to taste

Instructions

For Walleye
Mix all dry ingredients to taste. Heat just enough oil to cover bottom of saute pan. Saute walleye till golden brown on both sides.

For Sauce
If using dried morels, place mushrooms in sauce pan and reconstitue with simmering whine. Place juice and wine into sauce.

Combine oil and butter in saucepan. Add shallots and mushrooms in addition, cook until almost done. Deglaze pan with white wine. Add stock simmer ad roux if needed. Roux equal amounts fat and flour cook for several minutes. Add brandy then heavy cream. Season with salt and pepper.
 
 
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