One-Pan Miso Mushroom Walleye With Charred Cabbage

Introducing the mother of all one-pan recipes - our creamy miso mushroom walleye with charred cabbage.

This recipe begins with cabbage wedges that are seared over high heat until tender and beautifully charred. Lightly floured walleye fillets are then added to the skillet to gently brown in butter before being set aside while the luscious miso mushroom sauce is made. The creamy, umami-rich sauce perfectly balances the delicate flavour and texture of the fish. You could serve alongside rice, potatoes, or even orzo - the opportunities are endless.

If you’ve never tasted this delicious lake fish species, let this easy one-pan recipe be the first you try!

Servings: 4 people

Prep Time: ~10 mins  |  Cook time: 25 mins

Ingredients

• 2 flash-frozen walleye fillets (approx. 450g), thawed and patted dry
• ¼ cup flour
• ¼ green cabbage, sliced vertically into 4 wedges
• 1 tbsp olive oil
• 5 tbsp salted butter
• 2 tbsp miso paste
• 500g your choice mixed mushrooms (enoki, oyster, cremini, white), roughly torn
• 3 cloves garlic, minced
• 2 shallots, finely sliced
• 1 tbsp fresh thyme, leaves only
• 1 cup dry white wine
• 1 cup vegetable broth (or water)
• ½ cup heavy cream

Directions

1. Preheat the oil in a large skillet over medium-high heat. Once hot, place the cabbage wedges in the pan. Add ¼ cup of water and cover to steam for about 5 minutes. Once the water has mostly evaporated, use the tip of a knife to test if the thickest part of the cabbage is tender. Leave the cabbage to sear for another few minutes, uncovered, until beginning to char. Flip and sear on the other side, adding another small splash of oil as needed. Remove from the pan and set aside. 
2. While the cabbage is searing, transfer the flour to a plate and gently coat the walleye fillets. Set aside for cooking.
3. In the hot skillet, add 2 tablespoons of butter. Melt over medium heat before adding in the prepared fillets. Lightly sear on one side for 2-3 minutes, then carefully flip and sear on the other side for 2 minutes. Be careful not to overcook, as the fish will finish in the sauce. Set aside.  
4. Add the remaining butter to the skillet. Once gently bubbling, add the mushrooms and cook for approximately 5 minutes or until golden. Add the shallots, garlic and thyme, and cook for a few minutes until fragrant. Deglaze the pan with white wine and cook for another minute or two until reduced. Add the vegetable broth and miso paste, and whisk until smooth. Bring to a gentle simmer before stirring in the cream.
5. Once the sauce is smooth and glossy, nestle the cabbage and walleye fillets in the sauce. Cover with a lid and leave for another few minutes until the cabbage and fish are warmed through. Serve and enjoy!

Notes

• This recipe could be made with any of our flash-frozen white fish fillets! Note that the cooking time of the fish will vary depending on the thickness of the fillet you choose. Larger species like lingcod or halibut will require more cooking time than a thinner piece of fish like walleye.
• You could also choose to char your cabbage in the oven or on the grill.

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