Ingredients

• 4 walleye fillets
• 250 g sliced mushrooms
• 1 minced shallot
• 125 ml white wine
• 200 ml 15% cream
• 3 tbsp butter
• 1 tbsp Dijon mustard
• 1 fresh parsley
• 1 Salt and pepper

Instructions

1. 1

   Sear the walleye fillets for 3 minutes on each side in the butter. Keep warm.

2. 2

   In the same pan, sauté the mushrooms and shallot.

3. 3

   Deglaze with white wine. Add the cream and mustard.

4. 4

   Let thicken for 3 minutes.

5. 5

   Spoon the creamy sauce over the fillets.

6. 6

   Sprinkle with parsley and serve with pilaf rice.