Preheat oven to 400°. Butter a shallow 1-1/2 quart casserole with 1 T butter. Melt the remaining 1 T butter in a large skillet
over high heat. Add mushrooms, onion, and green chiles and cook 10 to 12 minutes, stirring often, until the mushrooms are
tender and dry. Transfer to the buttered casserole dish and spread out evenly. Top with walleye fillets, spreading them
evenly over the mushroom layer.
Add flour to the pan in which the mushrooms were cooked and place over medium heat. Whisk in broth, and cook, whisking
constantly, until thickened. Whisk in sour cream and lime juice and season with salt and pepper.
Spoon sauce over fish, coating fillets evenly. (The dish may be covered and refrigerated at this point for up to 1 day. Add 10
minutes to oven time.)
Bake 12 to 15 minutes, or just until the fish flakes when probed with a fork. Sprinkle with chopped cilantro or parsley, if
desired and serve.
Ingredients
Directions
Preheat oven to 400°. Butter a shallow 1-1/2 quart casserole with 1 T butter. Melt the remaining 1 T butter in a large skillet
over high heat. Add mushrooms, onion, and green chiles and cook 10 to 12 minutes, stirring often, until the mushrooms are
tender and dry. Transfer to the buttered casserole dish and spread out evenly. Top with walleye fillets, spreading them
evenly over the mushroom layer.
Add flour to the pan in which the mushrooms were cooked and place over medium heat. Whisk in broth, and cook, whisking
constantly, until thickened. Whisk in sour cream and lime juice and season with salt and pepper.
Spoon sauce over fish, coating fillets evenly. (The dish may be covered and refrigerated at this point for up to 1 day. Add 10
minutes to oven time.)
Bake 12 to 15 minutes, or just until the fish flakes when probed with a fork. Sprinkle with chopped cilantro or parsley, if
desired and serve.