(Recipe #46, page 135)
Prepare the fish as described above; make closely spaced incisions on both sides, salt it, and it off after an hour.
Then mix several raw egg yolks with the juice of a lemon, minced shallots and parsley, and equal parts of fresh butter and anchovy butter; coat the fish with the mixture. Place it on slices of pork fat in a baking pan and bake it in a hot oven, occasionally adding a little white wine to the pan. When the walleye is done and a golden brown crust has formed, serve it at once, accompanied by a crayfish or oyster sauce.
Translated by David Green.