• 2 sticks plus 4 Tbsp. butter

• 1 3/4 lb. cremini mushrooms, halved

• Kosher salt • Ground white pepper

• 2 Tbsp. heavy cream

• 1 (4 oz.) piece fresh horseradish, peeled & finely grated

• 1 1/4 lb. skin-on pike or walleye fillets

• Freshly ground black pepper • 1/2 cup plain bread crumbs

• 2 Tbsp. roughly chopped flat-leaf parsley


In lg. skillet, heat 2 Tbsp. of butter over hi. When butter just melts, add  mushrooms; cook, undisturbed, for 4 min. Continue cooking, stir occasionally, until lightly browned & liquid evaporates, 4 min. Season mushrooms with salt & white pepper; stir in 2 Tbsp. butter & cream. Remove pan from heat; keep warm. In small saucepan, melt 1 stick of butter over med. heat; stir in horseradish. Cover pan; turn off heat. Let horseradish-butter stand 10 min. In another lg. skillet, heat 1 stick butter over med-hi until it begins to brown. Season fillets with salt & black pepper; sprinkle with bread crumbs, coat evenly. In batches, add to skillet, skin side down; cook, turning once, until golden brown & cooked through, 5 min. Transfer to paper towels to drain. Spoon mushrooms onto larger serving platter; sprinkle with the parsley. Arrange fillets, skin side up, over the mushrooms and then spoon over warm horseradish butter and serve immediately.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.