| Good Morning, Wednesday September 8, 2010 9:02 am |
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Walleye and Green Chile Casserole
2 T butter
1 lb mushrooms, sliced
1/2 C chopped onion
1 4 oz can diced green chiles
1 to 1-1/4 lb walleye fillets
2 T all-purpose flour
1 C clam broth or vegetable broth
1/2 C sour cream
1 T fresh lime juice
salt and pepper to taste
Chopped fresh cilantro or parsley for garnish, optional
t = teaspoon
T = tablespoon
C = cup
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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.
Yield: 4 servings
Source: The Best Casserole Book Ever, by Beatrice Ojakangas
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