2 lbs. 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 (below)
3 tbsp. snipped parsley

Cut fillets into serving size portions; place in well greased baking pan. Sprinkle fillets with 1 teaspoon salt and pepper. 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. Bake, covered, in a preheated 350 degree oven until fish flakes easily when tested with fork, about 20 minutes.

To serve: With long pancake turner, transfer to dinner plates. Spoon a dollop of Mushroom-Walnut Sauce over rice. Sprinkle with 3 tablespoons parsley. Pass remaining sauce. 6 to 8 servings.

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
1/4 tsp. dried thyme, crumbled
1 pt. half and half (2 c.)
1/4 c. chopped toasted walnuts

Melt butter in saucepan; saute shallot and mushrooms until tender. Blend in flour, mustard, salt and thyme. Gradually stir in half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in walnuts. Amount: 2 1/2 cups.