Wine-Poached Walleye
2 lb. skinned Walleye fillets cut into serving-size pieces
3 cups of water
1 cup finely chopped celery and leaves
1 tsp. finely chopped parsley, fresh or dried
1 large onion, sliced
1 large bay leaf
1 tbsp. lemon juice
1/2 cup white wine
1 tsp. salt 1 tsp. pepper

Combine all ingredients except fish, and simmer in covered pan for 1/2 hour. Add fish fillets and bring to a boil. Reduce heat, cover and simmer 15 minutes longer. Remove fish from pan and arrange on platter. Serve either with liquid and ingredients fish were poached with or with hot celery sauce.