Walleye in White Wine

Ingredients
•	2 small walleye
•	1 tablespoon finely chopped parsley
•	1 clove garlic, finely chopped
•	1 shallot, finely chopped
•	2 cups bread crumbs
•	Milk
•	1/4 pound butter
•	Salt & pepper (to taste)
•	1 egg yolk
•	1 medium onion, chopped
•	2 teaspoons dry white wine
•	1 additional teaspoon butter
•	1 tablespoon flour
 
Preparation
1. Clean and wash the fish. 
2. If they are larger than 3 pounds, you will have to increase the amount of stuffing. To make 
stuffing, combine parsley, garlic, and shallot with bread crumbs, which have been moistened with 
a little milk. 
3. Add 1/4 pound butter. 
4. Apply salt and pepper. 
5. When all is mixed, use an egg yolk for binding.
6. Chop onions and saute in butter
7. Place onions in bottom of shallow baking dish. Place walley fillets on onions.
8. Cover them with the dry white wine. 
9. Put the dish in a moderate oven for about 30 minutes, then remove the pan and pour off the 
juices into a saucepan. 
10. The juices must then be reduced and thickened by warming with the additional butter and a 
tablespoon of flour. 
11. Put the liquid back over the fish and the fish back into a now very hot oven for 5-10 minutes.