Use this sauce with all kinds of white salt-water fish fillets, sole, flounder, sea bass, and halibut. Pour it over fillets which have been poached in court bouillon. The whipped cream in the sauce causes it to brown quickly when put into a hot oven or under the broiler. This sauce is a culinary masterpiece.
Yield:
2 cupsIngredients
2 tablespoons butter
2 or 3 shallots or scallions, finely minced
2 sprigs parsley
a pinch of dried tarragon
1 bay leaf
1/2 cup dry white wine
1/2 cup court bouillon
1/2 cup cream
1 tablespoon flour
2 egg yolks, beaten
1/4 cup heavy cream, whipped
juice of half a lemon
salt and white pepper
Instructions
Melt the butter in a saucepan, add the shallots and herbs and cook slowly until the shallots are soft. Add the wine and the court bouillon and cook for about 5 minutes to reduce the liquid by about 1/3. Add 1/2 cup of cream and the flour and beat with a wire whisk. Cook until the sauce is smooth and slightly thickened. Strain the sauce. Mix the sauce with the egg yolks, return it to the stove using very low heat. Beat it constantly until it becomes thick. Do not allow it to boil. Remove it from the fire and carefully fold in the whipped cream and lemon juice and season to taste. Pour over the fish and place in a very hot oven or broiler until the sauce is lightly browned.
