Instructions: Dice onions.

Cut carrot, celery and leek into fine julienne.

Cut fish into 2 cm cubes.

Butter a casserole dish, arrange fish over base.

Heat butter in a saucepan and saute onion and vegetables gently without colour for 3 minutes. Add wine, vermouth, juice of the lemon, fish stock, bring to the boil.

Combine cream and egg yolks and add to pan. Do not boil any more.

Remove pan from heat, season and pour over fish.

Cover and cook in a moderate oven for 10 minutes.

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

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