Instructions: Dice onions. Slice mushrooms and spring onions.

Cut fish into 3 cm cubes.

Heat butter in a fry pan, add onion and cook 2 minutes without colour, add mushrooms and continue to cook gently 3 minutes longer. Stir in curry, lemon, cream and seasonings and heat through. Remove from heat and mix in egg yolks and spring onions.

Butter a casserole dish, lay fish over base and pour over sauce mixture. Cover and cook in oven at 180C/350F for 25 minutes or until fish flakes easily.

Serve with rice pilaf.

Suitable fish: flat head, dory, snapper, sea perch, blue eye, rockling, trevally

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