| 1 | The fillets should be about ?inch thick. |
| 2 | Marinate them for 1 hour in the juice of two lemons and 1 bay leaf. |
| 3 | Sprinkle well with salt and coarse black pepper. |
| 4 | Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan. |
| 5 | Cover with water and poach for 5 minutes. |
| 6 | Strain water from fish; save. |
| 7 | Melt butter, carefully mixing in flour until the hole thing is smooth and golden. |
| 8 | Add strained fish stock. |
| 9 | Boil for 15 minutes and strain the sauce. |
| 10 | Season to taste with white wine and lemon juice. |
| 11 | Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks. |
| 12 | Remove toothpicks from fillets & cover w/sauce. |
| 13 | Also for: grouper, red snapper, amberjack, dolphin, pompano recipe date: 1?/87 |
