750 g/1 lb 12 oz fish
or 500 g/1 lb 12 oz fish fillet
1/2 cup dry white wine
200 g/8 oz mushrooms
1 tbsp flour
200 g/8 oz white bread
4 tbsp butter
Put walleye fillet cut into pieces and sliced mushrooms (champignons or cepes) into a shallow pan, season with salt and pepper, add white wine and 3/4 cup stock (or water). Cook fish 15-25 minutes.
Make toasts. Remove crust from bread and cut into slices, one large and two smaller per each serving of fish. Saute bread in 2 tbsp of butter.
Pour off cooking liquid and make sauce as described in “Steamed Sturgeon” recipe. Remove from heat and season sauce with salt, add egg yolk mixed with 1 tbsp of butter and stir well.
To serve — put large slices of bread on a heated serving plate, put pieces of fish on top of bread, and mushrooms on top of fish. Pour strained sauce over fish. Put smaller slices of bread around the fish. Garnish with asparagus, green beans, or green peas.