• 4 fresh walleye fillets
  
• 1/4 c. sliced green onions
  
• 1 tsp. margarine
  
• 1 envelope of chicken gravy mix
  
• 1 c. water
  
• 1/4 lb. fresh mushrooms
  
• 2 tbsp. dry white wine
  
• 1/2 c. sour cream
  
• parsley
  

Put them in aluminium foil about 18 inches square, bring opposite ends of the foil together and seal securely. Put foil package seam side up in a baking dish, bake at 450 degrees F for about 30 minutes or until the fish flakes easily with a fork.

In the meantime, cook 1/4 c. sliced green onions in 1 tsp. margarine about 5 minutes in a saucepan.

Stir in 1 envelope of chicken gravy mix, then slowly add 1/2 c. sour cream. Cut up about 1/4 lb. fresh mushrooms, add to the gravy mixture along with sour cream and wine. Mix thoroughly, but do not let it boil.

With satula remove the fish from the foil, and spoon the sauce over the fish. Sprinkle with paprick and garnish with sprigs of parsley.