INGREDIENTS

INSTRUCTIONS

This lordly French dish is prepared in a variety of ways, but
basically it is fish fillets served with two sauces and mushrooms in
between. The fillets from small salmon, walleye, lake trout, and
channel cat are all superb prepared in this fashion. If the two  sauces
seem too time-consuming just note that this dish is excellent  if only
the wine sauce is used.  Put the fish head, etc., peppercorns, and
shallots into the water and  wine, bring to a boil, then simmer gently
for 30 minutes. Strain and  set aside. Arrange the fillets in a shallow
glass or earthenware  fireproof dish that has been liberally buttered.
Add the bouquet  garni. Pour in the reserved fish stock and poach in a
325 degree oven  for 20 minutes. Saute the sliced mushrooms in 2
tablespoons of butter  for 5 minutes, coating and stirring a couple of
times. Reserve.  Prepare the hollandaise and hold it by covering with a
lid. Make the  wine sauce by melting 2 tablespoons of butter in pan,
then stir in  the flour and cook a few minutes. Turn off heat, pour in
the liquor  from the poached fillets, then stir and thicken over the
fire. Add  the milk, then stir until it bubbles. Season to taste. To
assemble:  lay the fillets on a fireproof dish and cover with the wine
sauce.  Now dot the top with mushrooms. Ladle the hollandaise sauce
over all  and glaze under the broiler. Garnish with cucumber and lemon
slices  or with watercress.  HOLLANDAISE SAUCE  In a very heavy pot set
over a flame tamer, whisk the eggs until they  are well blended, turn
lemon-colored, and start to thicken. Be sure  heat is low. Add 1
tablespoon of lemon juice when thickening starts.  Start adding butter
one piece at a time, whisking each piece until is  absorbed with the
eggs.  Continue until all the butter is used up. It  should take about
2 minutes, at which point the sauce will be thick.  If at any point you
sense that the is about to separate, quickly add  a teaspoon of cold
milk or cream. Now whisk in about 1 more teaspoon  of lemon juice, a
pinch of salt, and optional cayenne.  Taste to see  that the sauce is
lemony enough for your taste.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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