FISH RECIPE BOOKS MULLET AND CATCH OF DAY

Catch of the Day John Shumacher

Fish Florence

4 white baking potatoes
1/2 cup clarified butter
1/2 cup shallots or red onion cut 1/4 inch pieces
3 cups fish pieces but into one inch squares
1/4 cup seasoned flour
1/4 tsp dry mustard
1 tsp paprika
bit of pepper
1/4 cup sherry wine.  I could use the non alcoholic
1 cup heavy cream
1 1/2 cup mushrooms cut into quarters

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Peel the white potatoes, cut in half, and boil to just tender
Our off water and let the potatoes steam off for two minutes.  Then cover with a towel

In a heavy sauté pan melt butter.  Add shallots and cook until transparent
Add fish  and sauté until the fish is white.
turn fish.
Combine flour mustard, paprika, pepper,   Sprinkle over fish.  Add sherry, cream, and mushrooms.  Bring to boil an simmer on low heat for 4-5 minutes.

Rice potatoes, place on a warm dish,  and put the fish and sauce on top.


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Walleye and Morel Mushrooms

4 fillets of walleye with skins on
12 small to medium morel mushrooms
1/4 cup butter
1/2 seasoned flour
1 cup egg wash
1 tsp lemon juice
seasoning of choice
lemon wedge2 tsp fresh tarragon

Dredge the fillets in flour and fry in butter until golden brown
Add mushrooms and a splash of lemon juice.
Turn mushrooms.
Add wine and tarragon

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more to come