Poisson Au Champagne

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Title: Poisson Au Champagne
Categories: Wildgame, Fish
Yield: 1 servings

6 ea Fillets, 8 oz each
1 ea Onion, large, thinly sliced
1 ea Lemon, large, sliced thin
1/8 t Thyme
1/2 ea Bay leaf
4 T Butter
2 t Flour
2 t Butter
2 c Champagne, extra dry or brut
4 ea Egg yolks
1 x Salt & pepper to taste

Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter
generously a baking dish large enough to hold fish. Arrange fillets,
covering with onion and lemon slices, season with salt and pepper,
thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish
in preheated 400 degree oven, checking after 10 minutes. Fish cooks
very quickly this way and cannot be allowed to brown. Remove when
milky white and flakes to fork. Discard lemon and onion but drain
juice into small sauce pan. Keep fish warm. Concentrate juice over
stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and
egg yolks. Thicken beating over double boiler or over low fire. Cool
sauce quickly when done. Spread over fish and serve. Recipe date:
12/11/87

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