Title: Fillet of Fish with Zucchini Lorraine
Categories: Entree Fish Vegetable Eggs
Yield: 6 Servings
| 6 | | Fish fillets (sole or |
| | | Flounder are best) |
| 6 | | Very small zucchini, thinly |
| | | Sliced |
| | | Butter |
| 1 3/4 | c | Cream |
| 2 | ts | Flour kneaded with 2 ts |
| | | Butter |
| 2 | | Large egg yolks, lightly |
| | | Beaten |
| 2 | | Shallots, peeled and minced |
| 1 | ts | Minced tarragon |
| 1 | ts | Minced chervil |
| 1 | ts | Minced parsley |
| 1 | ts | Lemon zest |
| 1 | ts | Dijon-type mustard |
| 1 | | Large lemon |
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.
TARR, Yvonne Young
The Squash Cookbook
Wings Books. Avendel,
New Jersey MM Format by John
Hartman Decorah, Iowa 21 July 1996