Recipe via Meal-Master (tm) v8.02
4 ea Bluefish fillets
1 pt Wine, dry chablis
1 c Shallots, finely chopped
1/2 c Parsley, finely chopped
1/2 pt Heavy cream
1 T Lemon juice
2 ea Egg yolks, beaten
1 x Salt and white pepper
Place fillets in a buttered baking dish, sprinkle with shallots and
parsley. Pour on the wine, dust with salt and pepper and bring to a
boil. Cover the dish with oiled, waxed paper (or foil) and place in
preheated 350 degree oven. Cook for 15 minutes. Now drain the juice
from the baking dish into a saucepan, add the cream, the lemon juice,
the beaten egg yolks and continue to stir this over the flame until
it has reduced to thick consistency. Pour this over the fillets,
which you have kept hot in a baking dish, and serve very hot. Also
for: Any tasty fish. Recipe date: 11/29/87
Notes
Most people don't eat Bluefish because its oily, hard to work with and one of the most difficult things to get right. I made this pretty much as written with a spectacular fillet from Wegman's. This is it for Bluefish, and its as good as anything you'll eat...