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Method :
Thaw fish
enough to separate. Skin fish if desired. While the fillets are partly
frozen the skin will pull off easily. Heat oven to 375F (190C). Butter 6
individual baking dishes about 12oz (375ml) in size. Cut fish into
1-inch (2.5cm) squares and divide evenly among the baking dishes.
Combine melted butter, lemon juice, onion and Tabasco. Pour over fish
pieces. Bake 25 minutes or until fish flakes easily with a fork.
Heat 2 tbsp
butter in saucepan while fish is cooking. Sprinkle in flour, mustard,
1/4 tsp paprika and salt and stir to blend. Remove from heat and add
wine, milk, chervil and tarragon. Stir to blend. Return to heat and cook
until boiling, thickened and smooth, stirring constantly. Beat egg yolks
and cream together with a fork. Stir some of the hot mixture into the
egg yolk mixture gradually, then stir into the remaining hot sauce. Cook
gently 2 minutes, stirring. Remove fish from oven when it is baked and
turn on broiler. Pour sauce over cooked fish. Sprinkle with paprika. Put
under the broiler at least 5 inches (12.5cm) from heat source until
sauce bubbled and browns slightly. Serve immediately.
Serves 6
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