| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Fish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fish fillets |
| 1 | Bottle beer | |
| 1/2 | c | Water |
| 1 | sm | Onion, quartered |
| 1 | sm | Celery stalk, cut in chunks |
| 2 | tb | Minced parsley |
| 1 | ts | Salt dash of white pepper |
| 2 | Egg yolks | |
| 2 | tb | Cream |
| 2 | tb | Butter |
INSTRUCTIONS
Put beer, onion, celery, parsley, salt and pepper in a skillet. Heat to boiling and add fish. Cover and simmer about 8-10 minutes, or just until fish flakes with a fork. Drain fish and put onto deep platter. Place in a 300 degree oven to keep warm. Boil cooking liquid about 5 minutes to reduce and strain. In the top of a double boiler, beat egg yolks with cream. Gradually stir in 1/2 C hot strained cooking liquid. Cook over boiling water, stirring constantly, until thickened. Cut butter into small pi eces and stir into sauce, one piece at a time. Pour sauce over fish. Makes 3-4 servings From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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