Wally’s Wonderful Walleye 

Ingredients
•		Head, tail & backbone of fish
•		2 pounds of steelhead fillets
•		1/2 cup white wine 
•		4 tablespoons of Butter 
•		Salt and pepper (to taste)
•		6 whole peppercorns 
•		1 cup hollandaise sauce
•		cucumber and lemon slices 
•		2 shallots, sliced 
•		1 bouquet garni 
•		1 1/2 tablespoon Flour 
•		1/2 teaspoon Thyme, 
•		1 cup Water 
•		1/2 teaspoon Tarragon 
•		4 tablespoon Milk 
•		1/2 pound mushrooms

HOLLANDAISE SAUCE
•	2 Egg yokes 
•	1 pinch Cayenne Salt 
•	1/4 pound Cold butter
•	8 pieces Fresh lemon juice 

Preparation

Fish
1.	Put the fish parts (head, backbone), peppercorns and shallots into the water and wine.
2.	Bring to a boil. 
3.	Reduce heat and simmer gently for 25 minutes. 
4.	Strain and set aside. 
5.	Arrange the fillets in a shallow glass or earthenware fireproof dish that has been thoroughly buttered. 
6.	Add the bouquet garni. 
7.	Pour in the reserved fish stock and poach in a 325 F oven for 20 minutes. 
8.	Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve. 
9.	Prepare the hollandaise and hold it by covering with a lid. 

Wine Sauce
1.	Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. 
2.	Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. 
3.	Add the milk, then stir until it bubbles. 
4.	Season to taste.

Hollandaise Sauce
1.	In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. 
2.	Add 1 tablespoon of lemon juice when thickening starts. 
3.	Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. 
4.	Continue until all the butter is used up. 
5.	It should take about 2 minutes, at which point the sauce will be thick. 
6.	If at any point you sense that the sauce is about to separate, quickly add a teaspoon of cold milk or cream. Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste. 

Assembly 
1.	Lay the fillets on a fireproof dish and cover with the wine sauce. 
2.	Now dot the top with mushrooms. 
3.	Ladle the hollandaise sauce over all and glaze under the broiler. 
4.	Garnish with cucumber and lemon slices or with watercress.