Ingredients Seafood Fish Sturgeon Sautéed Lake Fish with Creamy Wild Mushrooms Be the first to rate & review! This fast, simple recipe is the perfect solution for a weeknight dinner when great, lake-caught fish is available. And with some more ambitious plating, notes chef Andrew Zimmern, it can be your go-to dish for entertaining. The creamy wild mushroom sauce would also pair well with saltwater fish like snapper, monkfish, or sea bass. Zimmern likes to serve his catch with savoy cabbage cooked quickly with caraway and lemon. By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Updated on April 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree 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 Directions Melt 1/4 cup butter in a large skillet over medium until melted and foamy. Add fish to skillet, and season with salt and pepper. Increase heat to medium-high, and cook fish until flesh is opaque and flaky and outside is browned, 4 to 5 minutes per side. Transfer fish to a plate; keep warm. Melt 2 tablespoons butter in skillet, and add mushrooms, shallot, and parsley. Sauté until mushrooms are browned, about 5 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half. Add remaining 2 tablespoons butter, and stir to combine until butter is melted. Reduce heat to low, and stir in heavy cream and sour cream. Simmer gently until thickened, about 1 minute. Divide fish and mushroom mixture among 4 plates, and garnish with chives. Rate it Print