INGREDIENTS

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (COLLECTION)  Date: 20 Jan 1995 14:51:10
-0000  Place the skinned fillets in a well buttered heat proof dish or
skillet. Sprinkle with the chopped shallots.  Add Salt and Pepper.  Add
the white wine and the juice of 2/3 of the lemons. Cover with  buttered
poaching paper and simmer until the filets are done. While  the fillets
are cooking, melt the butter in a heavy saucepan. Add the  juice of the
remaining lemons to the butter and saute the mushrooms.  Add Salt and
Pepper. Cook over high heat from about 3 minutes, until  the juices
disappear. Reduce heat and add 1/2 the whipping cream.  Simmer until
reduced by 1/3. Remove from the heat and beat in 1/4 of  the egg yolks.
Drain the stock from the fish and reserve. Spread the  mushroom mixture
on a heat proof serving platter and arrange the  fillets over it. Heat
the fish stock and add the Beurre Manie. Beat  in until well thickened.
Add the remaining whipping cream. Heat to  the boiling point. Remove
from heat and add the remaining egg yolks.  Strain the sauce and pour
it over the fish fillets. Glaze under a  pre-warmed broiler until
brown. Serve at once.  REC.FOOD.RECIPES ARCHIVES  /FISH  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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