Instructions: Finely dice onion.

Heat butter in a saucepan and saute onion gently without colour for 1 minute. Add wine, vermouth and juice of the lemon and reduce by half. Add fish stock, bring to the boil and continue to simmer until reduced by half.

Wash, clean and cut fish and seafood into equal sized pieces 2cm cube.

Add seafood, stir through, bring to the boil, cover and simmer 2 minutes on low. Remove pan from heat.

Combine cream and egg yolks and add to pan. Return pan to a very low heat, season and stir until lightly thickenned.

DO NOT ALLOW SAUCE TO BOIL AT THIS POINT.

Chopped herbs, diced tomato, vegetable julienne, caviar, or mushrooms can also be added to sauce.

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