Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fish fillets

  2. 1 Beer

  3. 1/2 cup 118ml Water

  4. 1 cup 62g / 2 1/5oz Onion - quartered (small)

  5. 1 cup 110g / 3.9oz Celery stalk - cut in (small)

  6. 2 tablespoons 30ml Minced parsley

  7. 1 teaspoon 5ml Salt - dash of white pepper

  8. 2 Egg yolks

  9. 2 tablespoons 30ml Cream

  10. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put beer, onion, celery, parsley, salt and pepper in a skillet. Heat to boiling and add fish. Cover and simmer about 8-10 minutes, or just until fish flakes with a fork. Drain fish and put onto deep platter. Place in a 300F oven to keep warm. Boil cooking liquid about 5 minutes to reduce and strain. In the top of a double boiler, beat egg yolks with cream. Gradually stir in 1/2 cup hot strained cooking liquid. Cook over boiling water, stirring constantly, until thickened. Cut butter into small pieces and stir into sauce, one piece at a time. Pour sauce over fish.


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