Brioche-Crusted Walleye with Mushroom Ragout

Spring mushroom recipe by Chef Brandon Johns, The Grange, Ann Arbor.

March 13, 2018

Ingredients

Ragout
  • 4 tablespoons unsalted butter, divided
  • 1 pound any variety of Detroit Mushroom Company mushrooms, cut into bite-size pieces
  • ½ cup finely diced onions
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup white wine
  • 1 cup mushroom or chicken stock
Walleye
  • 4 (7 ounce) fillets walleye, skinned and deboned
  • 2 tablespoons Dijon mustard
  • ½ cup brioche breadcrumbs
  • 4 tablespoons olive oil

Instructions

1. Heat 2 tablespoons butter in a large skillet over medium-high heat; add mushrooms. Cook mushrooms until browned on all sides, 8 to 10 minutes. Add onion and cook until softened. Stir in thyme, salt and pepper.

Remove pan from heat and add wine. Return pan to heat and scrape bottom of pan; add stock. Bring to a boil and reduce to simmer until slightly thickened. Stir in remaining 2 tablespoons butter; set aside.

2. Preheat oven to 375°. Sprinkle each fish fillet with salt and pepper. Brush 1 side of each fillet with mustard and press mustard side into breadcrumbs.

3. Heat olive oil in a large oven-safe skillet over mediumhigh heat. Lay each fillet breadcrumb-side-down into heated pan. Cook 2 minutes and place into preheated oven to cook 6 to 8 minutes. Remove from oven, flip fish over and return to oven for 2 to 4 minutes, or until fish flakes easily with a fork.

4. Divide ragout between 4 plates and top each with walleye, crust side up.

Yield: 4 servings

Chef ’s Note: Serve walleye and mushroom ragout with roasted potatoes and wilted greens for a complete meal.

Ingredients

Ragout
  • 4 tablespoons unsalted butter, divided
  • 1 pound any variety of Detroit Mushroom Company mushrooms, cut into bite-size pieces
  • ½ cup finely diced onions
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup white wine
  • 1 cup mushroom or chicken stock
Walleye
  • 4 (7 ounce) fillets walleye, skinned and deboned
  • 2 tablespoons Dijon mustard
  • ½ cup brioche breadcrumbs
  • 4 tablespoons olive oil
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