Preparation:
* Finely chopped parsley, chives, basil, watercress, etc etc.
Poach the fish in court-bouillon for 10-12 minutes.
Lift out carefully: remove skin and eyes. Keep warm. Boil the cream until it reduces by half. Whisk in knobs of butter gradually.
Finally, add in finely chopped herbs. Pour the sauce into a serving dish and arrange the fish on top.
Serve at once, garnished with lemon slices. |
