Preparation:
For the sauce:
Put shallots, garlic, wine, peppercorns, lemon grass and bay leaf in a
medium
sauce pot. Reduce slowly to a syrup consistency. Add cream and reduce more.
Whisk in butter a little at a time over low heat until all the butter is
used. Sauce should be creamy. Strain through a fine sieve.
For the fish:
Brush fish with Dijon mustard and coat with herbs, bread crumbs and
pistachios mixture. Bake at 375ยบ for 10 - 12 minutes. |