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| 4 | Bluefish fillets |
| 1 x ca. 1/2 Liter | Wine, dry chablis |
| 1 Tasse | Shallots finely chopped |
| 1/2 Tasse | Parsley finely chopped |
| 1/2 x ca. 1/2 Liter | heavy cream |
| 1 Esslöffel | lemon juice |
| 2 | Egg yolks beaten |
| 1 | salt |
| 1 | white pepper |
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Place fillets in a buttered baking dish, sprinkle with shallots and parsley. Pour on the wine, dust with salt and pepper and bring to a boil. Cover the dish with oiled, waxed paper (or foil) and place in preheated 350 degree oven. Cook for 15 minutes. Now drain the juice from the baking dish into a saucepan, add the cream, the lemon juice, the beaten egg yolks and continue to stir this over the flame until it has reduced to thick consistency. Pour this over the fillets, which you have kept hot in a baking dish, and serve very hot. Also for: Any tasty fish. Recipe date: 11/29/87
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