Preparation:
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 and Cover w/sauce. Also for: Grouper, red snapper, Amberjack, Dolphin, Pompano Recipe date: 11/28/87 |
