Minnesota Walleye And Wild Rice

• 2 lb. walleye fillets
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 slices bacon, diced
• 1 c. chopped fresh mushrooms
• 1/4 c. minced onion
• 1/3 c. minced celery
• 2 1/2 c. cooked wild rice
• 2 tbsp. snipped parsley
• 1/2 tsp. salt
• 2 tbsp. butter, melted
• MUSHROOM WALNUT SAUCE:
• 3 tbsp. butter
• 1 tbsp. minced shallot
• 1 c. sliced fresh mushrooms
• 3 tbsp. flour
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1 pt. half & half (2 c.)
• 1/4 c. chopped toasted walnuts

1. Cut fillets into serving size portions; place in well-greased baking pan. Sprinkle fillets with 1 teaspoon salt and pepper.
2. In skillet, fry bacon until lightly browned. Add mushrooms, onion and celery; cook and stir until tender. Stir in cooked rice, 2 tablespoons parsley and 1/4 teaspoon salt. Spoon a heaping 1/2 cup of rice mixture on top of each fillet. Drizzle melted butter over rice.
3. Bake covered in preheated 350 degree oven until fish flakes easily when tested with fork, about 20 minutes.
4. To serve: Transfer fillets to plate. Spoon a dollop of mushroom walnut sauce over rice and sprinkle with parsley. 6-8 servings.
5. MUSHROOM-WALNUT SAUCE: Melt butter in saucepan; saute shallots and mushrooms until tender. Blend in flour, mustard, salt and thyme. Gradually stir in half & half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in walnuts.

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Taken from www.epicurious.com/recipes/member/views/minnesota-walleye-and-wild-rice-50080105 (may not work)