- 6 to 8 walleye fillets
- 1 C grated Parmesan cheese
- 1/2 C butter
- 6 T mayonaise
- 6 green onions, finely chopped
- 1/2 tsp Worcestershire sauce
- generous dash of Tabasco sauce
Place cheese, butter, mayonaise green onions, Worcestershire sauce and Tabascosauce in a bowl and mix thoroughly. This mixture can be prepared 24 hours in advance and refridgerated, soften at room temp before using
Preheat broiler. Meanwhile poach walleye fillets,two or three at a time, in a skillet of lightly simmering water fro 4-5 minutes. Gently lift fillets from the water with a slotted spatula and set aside on a plate to drain.
Place fillets in individual au gratin dishes or in baking pan large enough to hold them in a single layer. Spread 2 T of the cheese mixture over each fillet. Broil for 2-3 min or until the cheese mixture browns and the fish flakes easily when tested with a fork. if using a baking pan, carefully lift fillets from the pan and place on serving plate, spoon some of the pan juices over each serving.