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Name: Fillets (Or Steaks) of Walleye Mornay
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Cuisine: American
Ingredients: 6 tb Grated cheese; 1 Onion, minced; Pinch of cayenne OR dash; Marjoram; 4 tb Butter; 1 c Fish broth; Juice from 1/2 lemon; Salt; 1 c Cream; 2 1/2 lb Fillets or steaks; Of hot sauce; 1/2 ts Tarragon OR; 2 Egg yolks, beaten

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INGREDIENTS

6 tb Grated cheese
1 Onion, minced
Pinch of cayenne OR dash
Marjoram
4 tb Butter
1 c Fish broth
Juice from 1/2 lemon
Salt
1 c Cream
2 1/2 lb Fillets or steaks
Of hot sauce
1/2 ts Tarragon OR
2 Egg yolks, beaten

Servings

INSTRUCTIONS

Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram. Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform. Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10-minutes to brown the sauce.

NOTES

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Fillets (Or Steaks) of Walleye Mornay

6 tb Grated cheese
1 Onion, minced
 Pinch of cayenne OR dash
 Marjoram
4 tb Butter
1 c Fish broth
 Juice from 1/2 lemon
 Salt
1 c Cream
2 1/2 lb Fillets or steaks
 Of hot sauce
1/2 ts Tarragon OR
2 Egg yolks, beaten

Place fillets or steaks in a saucepan, just cover with cold water, add  salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and  simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place  fish in buttered baking dish.    Stir together 1 cup fish broth and the cream.    Melt 3 tablespoons of the butter and add minced onion, tarragon or  marjoram.  Cook just until onions are soft. Stir in flour and cook a minute  or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return  to low heat, stirring until sauce begins to thicken.    Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the  beaten eggs slowly into sauce. Add the cheese, stirring all the while and  cook until uniform.    Pour the sauce over the fish, dot with remaining butter, and bake in  preheated oven at 375 degrees for about 10-minutes to brown the sauce.

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Nutrition

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Serving Size: 1 Serving (348g)
Recipe Makes: 5 Servings

Calories: 283
Calories from Fat: 263 (93%)

Amt Per Serving		% DV

	Total Fat 29.2g	39 %
	Saturated Fat 18.1g	91 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 1.2g
Cholesterol 96.4mg		30 %
Sodium 345.9mg		12 %
Potassium 111.9mg		3 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.6g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 283

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