- 675g filleted and skinned hake or other white fish
- 3 scallions – finely chopped
- 1 teaspoon each finely chopped parsley, tarragon and dill
- 55g/2ozs butter
- 1 teaspoon flour
- 300ml cream
- Pinch of mustard powder
- 2 egg yolks mixed with 2 tablespoons cream (from above)
- Juice of one lemon
- Salt and pepper.
Place the hake in a buttered dish and season. Cover and cook in a moderate oven 190°C/375°F/Gas 5 for 15-20 minutes.
Melt butter and sautè herbs until they soften.
Stir in flour and then add cream. Simmer for 10 minutes.
Whisk in the egg yolk and cream mixture and place over a low heat. Allow the sauce to thicken without bringing to the boil.
Just before serving add in the lemon juice.
Arrange the hake on a serving dish and pour the lemon and herb sauce over.