1 whiting or I dab, lemon peel, 2 tablespoonfuls of rice, 1 yolk of egg.
Fillet the fish.
Boil the head and bones with the rind of a lemon.
Strain the resulting stock and poach the fillets in it for 5 minutes, then take them out and keep them hot.
Now throw the rice into the boiling fish stock, boil for 15 minutes, strain the liquor off, and arrange the rice on a hot dish.
Put the fillets of fish on top.
Reduce the cooking liquor by rapid boiling if there is a lot, and away from the heat stir into it the yolk of an egg previously beaten up with a little lemon juice.
Pour this sauce over the fish and the rice, being careful not to let it boil after adding the egg or the sauce will curdle.