| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Wildgame, Fish |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cobia fillets, medium |
| 3 |
|
Lemons, juice of |
| 1 |
|
Bay leaf |
| 1/2 |
lb |
Butter |
| 1 |
tb |
Flour |
| 2 |
|
Egg yolks |
| 1/2 |
pt |
Cream |
| 1/2 |
c |
Wine, dry white |
|
|
Salt & pepper to taste |
INSTRUCTIONS
The fillets should be about 1/2 inch thick. Marinate them for 1 hour in the
juice of two lemons and 1 bay leaf. Sprinkle well with salt and coarse
black pepper. Now roll the fillets, fasten with a toothpick to hold the
roll, and place them in a deep frying pan. Cover with water and poach for 5
minutes. Strain water from fish; save. Melt butter, carefully mixing in
flour until the hole thing is smooth and golden. Add strained fish stock.
Boil for 15 minutes and strain the sauce. Season to taste with white wine
and lemon juice. Keep sauce hot and blend in the cream into which has been
stirred the 2 well-beaten egg yolks. Remove toothpicks from fillets & Cover
w/sauce. Also for: Grouper, red snapper, Amberjack, Dolphin, Pompano Recipe
date: 11/28/87
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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