Recipe - Fillets (Or Steaks) Of Walleye Mornay

2 One half pound Fillets or steaks
4 tablespoon Butter
Salt
1 Onion, minced
Juice from One half lemon
One half teaspoon Tarragon OR
Pinch of cayenne OR dash
Of hot sauce
Marjoram
2 Egg yolks, beaten
1 cup Cream
1 cup Fish broth
6 tablespoon Grated cheese

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 1012 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 23 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 10minutes to brown the sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini