Instructions: Mayonnaise is another sauce that is very simple to make, but again, too many people are afraid of it. There is no need to fear it, especially with out modern appliances that make it so easy.

Poach the fish in court bouillon and set aside, covered loosely to keep them warm and moist. Wash the watercress in several changes of water and set in a towel to dry.

Drop the egg yolk, lemon juice, lemon zest, salt, pepper and mustard into a blender or food processor. (Freeze the white to use another time, or add it to your scrambled eggs at breakfast tomorrow.) Whiz until well emulsified. With the blender running, start adding the olive oil a few drops at a time. As it emulsifies, you can start adding it in a thin stream. Keep an eye on it, to make sure it emulsifies well and you do not add the oil to fast. When done, taste it and adjust seasoning.

Arrange the lettuce leaves on a platter, one for each fish filet.

Arrange a fish filet on each leaf then nap the fish with the lemon mayonnaise. Garnish with lemon slices. You may also add some sprigs of watercress if you like.

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