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Suh’s Fresh Walleye with Chestnuts and Shitake Mushrooms

  • 10 ounces walleye fillets, deboned
  • 1 ounce flour
  • 2 ounces butter
  • 1 ounce canola oil
  • 3 ounces peeled, roasted chestnuts
  • 1 ounce shitake mushrooms
  • 1 ounce white wine
  • 1/2 teaspoon minced shallots
  • salt, pepper, chopped fresh parsley and fresh thyme to taste

Cut 3 or 4 slits in skin of walleye. Dredge in flour. Add oil and 1 ounce of butter to skillet and sauté fish, skin side up, until almost cooked through. Turn fish over and add chestnuts, remaining butter, mushrooms, shallots, wine, and desired seasonings. Sauté a few minutes more, until most of the liquid is absorbed.

Chef Herman Suhs
Herman’s European Café
214 N. Mitchell St.
Cadillac, MI 49601