| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood |
5 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fillets or steaks |
| 4 |
T |
Butter |
|
|
Salt |
| 1 |
|
Onion, minced |
|
|
Juice from 1/2 lemon |
| 1/2 |
t |
Tarragon OR |
|
|
Pinch of cayenne OR dash |
|
|
Of hot sauce |
|
|
Marjoram |
| 2 |
|
Egg yolks, beaten |
| 1 |
c |
Cream |
| 1 |
c |
Fish broth |
| 6 |
T |
Grated cheese |
INSTRUCTIONS
Place fillets or steaks in a saucepan, just cover with cold water, add
salt, lemon juice, and cayenne, bring to a bubble, then turn down heat
and simmer for 10-12 minutes. Remove fish, but retain the fish broth.
Place fish in buttered baking dish. Stir together 1 cup fish broth and
the cream. Melt 3 tablespoons of the butter and add minced onion,
tarragon or marjoram. Cook just until onions are soft. Stir in flour
and cook a minute or two. Then off hat, stir in 2 cups of the fish
broth until smooth. Return to low heat, stirring until sauce begins to
thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then
stir the beaten eggs slowly into sauce. Add the cheese, stirring all
the while and cook until uniform. Pour the sauce over the fish, dot
with remaining butter, and bake in preheated oven at 375 degrees for
about 10-minutes to brown the sauce. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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