Poached Fish with Egg Sauce
|Pike/Other fish||3 Pound|
1. Clean the fish and wrap in cheesecloth.
2. Lower into boiling salted water or Court Bouillon; simmer about 30 minutes.
3. Reserve 1 cup stock.
4. Melt butter, stir in flour and seasoning.
5. Add fish stock gradually, stirring constantly.
6. Cook until thickened.
7. Remove from heat; blend thoroughly with beaten egg yolk.
8. Pour immediately over cooked fish.
9. Serve garnished with parsley.