This week's Taste of the Past looks at a beautiful way to showcase walleye, from a 1982 Taste story. Here's the recipe, from author (and Minneapolis Star outdoors reporter) Bob Schranck:

Walleye Bonne Femme

Serves 4.

Note: From the May 19, 1982, issue of Taste.

8 tbsp. (1 stick) butter, divided

4 tbsp. flour

4 skinned walleye fillets (about 1-1/2 to 2 lbs.)

3/4 c. finely sliced mushrooms

1 shallot, minced

2 tbsp. freshly chopped flat parsley, divided

Salt and freshly ground black pepper to taste

1 c. dry white wine

1/4 c. heavy cream

1 tbsp. freshly chopped chives


In a small saucepan over low heat, melt 4 tablespoons butter. Whisk in flour and continue whisking until flour and butter are evenly incorporated, about 3 to 5 minutes. Remove from heat and reserve. Grease bottom of a heavy skillet with 2 tablespoons butter and place fillets in skillet. In a medium bowl, toss together mushrooms, shallot, 1 tablespoon parsley and salt and pepper and spread mixture evenly over fillets. Add wine. Cover with parchment paper (cut to fit over skillet's opening, with a small hole in the center to allow steam to escape). Over medium-low heat, bring wine to a simmer and cook 10 to 15 minutes, until fish flakes easily with a fork. Remove fillets to a warm, ovenproof dish and cover. Increase heat to high and reduce wine mixture by half. Stir in heavy cream and 2 tablespoons reserved white sauce. Whisk in remaining 2 tablespoons butter. Preheat broiler. Pour sauce over fillets and sprinkle with chives and remaining tablespoon parsley. Place dish under broiler until sauce is slightly browned. Serve immediately with boiled new potatoes.