Fillet of fish with zucchini lorraine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fish fillets (sole or | |
| Flounder are best) | ||
| 6 | Very small zucchini, thinly | |
| Sliced | ||
| Butter | ||
| 1¾ | cup | Cream |
| 2 | teaspoons | Flour kneaded with 2 ts |
| Butter | ||
| 2 | Large egg yolks, lightly | |
| TARR, Yvonne Young | ||
| The Squash Cookbook | ||
| Wings Books. Avendel, | ||
| New Jersey MM Format by John | ||
| Beaten | ||
| 2 | Shallots, peeled and minced | |
| 1 | teaspoon | Minced tarragon |
| 1 | teaspoon | Minced chervil |
| 1 | teaspoon | Minced parsley |
| 1 | teaspoon | Lemon zest |
| 1 | teaspoon | Dijon-type mustard |
| 1 | Large lemon | |
Directions
Prepare the fillets "as you like them"--either sauteed in butter or poached in white wine. Place fillets on a platter and keep them warm.
Saute the zucchini slices in 2 tablespoons butter until barely tender and arrange over the fillets. Keep warm. Heat the cream slightly, blend in the flour and butter, add the shallots, herbs, lemon zest and mustard, and stir over low heat until the sauce is thick. Beat in the egg yolks and stir over very low heat until the sauce is thick, but do not let it boil or it will curdle. Stir in the juice from the lemon, spoon the sauce over the hot fish and vegetables, and serve immediately.
Hartman Decorah, Iowa 21 July 1996