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1
Put the fish head, etc.
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2
peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes.
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3
Strain and set aside.
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4
Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered.
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5
Add the bouquet garni.
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6
Pour in the reserved fish stock and poach in a 325F (160C) oven for 20 minutes.
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7
Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times.
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8
Reserve.
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9
Prepare the hollandaise and hold it by covering with a lid.
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10
Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes.
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11
Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire.
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12
Add the milk, then stir until it bubbles.
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13
Season to taste.
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14
To assemble: lay the fillets on a fireproof dish and cover with the wine sauce.
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15
Now dot the top with mushrooms.
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16
Ladle the hollandaise sauce over all and glaze under the broiler.
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17
Garnish with cucumber and lemon slices or with watercress.
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18
HOLLANDAISE SAUCE In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken.
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19
Be sure heat is low.
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20
Add 1 tablespoon of lemon juice when thickening starts.
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21
Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs.
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22
Continue until all the butter is used up.
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23
It should take about 2 minutes, at which point the sauce will be thick.
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24
If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream.
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25
Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne.
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26
Taste to see that the sauce is lemony enough for your taste.
