Rinse fish, dry and divide into portion pieces. Acidify. Bring water, vinegar and fish seasoning to a boil. Add fish, simmer for approx.
12 min. Mix egg yolks, 3 tsp. fish stock, wine and mustard in a
beat in a warm water bath for about 5 min. until creamy. Gently fold in liquid butter. Add tarragon, season to taste. Serve with fish. Garnish with parsley if desired.
Serve with: pea-carrot vegetables.
* from “For you” 26/92
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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