4 walleye fillets
2 c. light chicken bouillon
1 tbsp. lemon juice
1/4 c. butter (1/2 stick)
3 tbsp. chopped onion
3 c. cooked wild rice, about 2/3 c. uncooked
1/3 c. chopped fresh dill

Poach the fillets in the chicken broth and lemon juice, cooking almost until flesh will flake on sides of fillets. With slotted spoon remove walleye to platter and keep warm. Melt the butter and saute the onion and wild rice briefly, just to soften onion and heat rice. Add 1/4 cup of the fish-chicken broth and dill weed. Divide the rice among 4 dinner plates and place fillet on rice.