Hake With Tarragon
|Hake||2 Pound, cleaned (1 Kilogram, 1 Piece)|
|Shallots||2 , finely chopped|
|Chopped tarragon||2 Tablespoon|
|Tarragon vinegar||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Rinse the fish under plenty of cold running water and pat dry on kitchen paper.
Curl round in a dish or ring mold (mould).
Cover and microwave on HIGH for 9 minutes.
Put the shallots in a bowl with the tarragon, sugar and tarragon vinegar.
When the fish is cooked, leave to stand for 2 minutes.
Put the bowl containing the shallot mixture into the oven and cook on HIGH for 2 minutes.
Add the white wine and the egg yolks one at a time, beating constantly with a hand whisk.
Add salt and pepper to taste.
Return the bowl to the oven and microwave on HIGH for 30 seconds.
Whisk vigorously once more and microwave for a further 30 seconds.
Cut the butter into tiny pieces and add to the sauce, a few at a time, beating constantly.
Remove the skin from the top side of the fish.
Put the fish upside down on a serving dish.
Remove the rest of the skin.
Return the sauce to the oven and reheat for a further 30 seconds.
Whisk again, coat the fish with half the sauce and put the rest in a sauceboat.