Instructions: Melt 3 tablespoons butter in a saucepan and cook the onion gently until transluscent. Add the bouquet garni, salt, pepper, cider and fish parts. Simmer 20 minutes, then strain.

Melt 1 tablespoon butter and blend in the flour. Slowly, stirring constantly, add a little of the strained fish broth until it is all used. Add the two egg yolks slowly, beating with a whisk over low heat until the sauce becomes creamy. Add the strip of lemon peel, strain the sauce through a fine seive and cover the fish. Serve hot.

Sweet and Hard Cider

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