Steaks of Walleye Mornay
 
Ingredients 
•	2 1/2 pound walleye steaks
•	4 tablespoon Butter
•	Salt
•	1 medium onion, minced
•	Juice from 1/2 lemon
•	1/2 teaspoon tarragon 
•	1/2 teaspoon marjoram
•	Pinch of cayenne 
•	2 egg yolks, beaten
•	1 cup cream
•	1 cup fish broth
•	6 tablespoon grated cheese
 
Preparation
1. Place steaks in a saucepan.
2. Cover completely with cold water. 
3. Add salt, lemon juice, and tarragon. 
4. Bring to a bubble, then turn down heat and simmer for 10-12 minutes.  Remove fish, but retain 
the fish broth. 
5. Place fish in buttered baking dish.
6. Stir together 1 cup fish broth and the cream.
7. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram.  
8. Cook just until onions are soft.  
9. Stir in flour and cook a minute or two.  
10. Then off heat, stir in 2 cups of the fish broth until smooth.  
11. Return to low heat, stirring until sauce begins to thicken.
12.	Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into 
sauce.  
13.	Add the cheese, stirring all the while and cook until uniform.
14.	Pour the sauce over the fish, dot with remaining butter,
15.	Bake in preheated oven at 375 F for about 10-minutes to brown the sauce.