Sautéed Lake Fish with Creamy Wild Mushrooms
Ingredients
- 1/2 cup unsalted butter, divided
- 4 (6-ounces) pieces sturgeon, whitefish, carp, or walleye
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups mixed mushrooms (hen-of-the-woods, cremini, enoki, or oyster), cut into bite-size pieces
- 1/3 cup minced shallot
- 3 tablespoons minced fresh flat-leaf parsley
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1 tablespoon sour cream
- 2 tablespoons minced chives, for garnish
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