Preparation:
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 300F 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 cup hot strained cooking liquid.
Cook over boiling water, stirring constantly, until thickened.
Cut butter into small pieces and stir into sauce, one piece at a time. Pour sauce over fish. |
