Poached Filleted Dabs
|White wine||4 Tablespoon|
Clean the dabs, skin and fillet them.
Put the head, skin and bones in a pan: cover with white wine and some water, and add the onion and the herbs.
Boil this strong stock for 30 minutes, then strain, and poach the fillets in the strained liquid for 10 minutes.
Take out the fillets, and keep them hot.
Reduce the liquid to half by boiling on a high heat, and then, away from the heat, fold into it the yolk of egg previously beaten up with the juice of a lemon.