Instructions: Heat the peanut oil in a large saute pan, add the walleye, carrots and celery, and saute for 2 minutes. Add the onions and red bell pepper and saute for 2 minutes. Add the shiitake mushrooms and saute for 1 minute. Add the brandy and deglaze the pan, stirring the ingredients; reduce until the brandy is dry.

Transfer the ingredients to a mixing bowl and allow to cool. Add bread crumbs, egg whites and tarragon. Run the mixture through a meat grinder. Wrap half-ounce portions of the mixture in wonton wrappers. When ready, fry in 350 degree deep-fat fryer until golden-brown.

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