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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 ts Thyme
    1/2 ea Bay leaf
      4 tb Butter
      2 ts Flour
      2 ts 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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