Fish : COLLECTION

tarragon and reduce the liquid by about two-thirds. Whisk in 30 g (1 oz)

cold, diced butter and the remaining double cream. Let the sauce reduce

for a moment, then pour it, still whisking, on to the egg-yolk-and-cream

mixture.

Put the sauce back into a saucepan over a very gentle heat and let it

thicken, whisking all the time, until it shows signs of boiling. Take it

of the stove, and season with salt, pepper and a little lemon juice.

Carefully incorporate the whipped cream.

Pre-heat the grill. Ladle the sauce over the fish, put them under the

grill and leave them until the sauce turns golden - this will not take

long, only about 1 minute, so watch carefully. Serve at once.

(From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)

amyl

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Seafood Recipes