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1
Rinse fillets under cold water and pat dry with paper towels.
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2
Select six of the best fillets and set aside.
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3
Cut the remaining fillets into 1-inch pieces.
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4
Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
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5
Process until smooth and light green.
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6
Place remaining fillets, dark side up, on a flat surface.
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7
Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
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8
Starting at narrow end, roll up each fillet and fasten with toothpicks.
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9
Lightly butter a medium-size deep skillet.
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10
Stand fillets up in skillet, so they barely touch side of pan.
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11
Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
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12
Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
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13
Lift from pan with slotted spatula, reserving stock.
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14
Drain fish well.
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15
Place on a heated platter and keep warm.
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16
Make sauce:.
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17
Melt butter in medium saucepan.
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18
Remove from heat.
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19
Stir in flour, salt and paprika until blended.
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20
Cook, stirring, several minutes.
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21
Gradually stir in cream and 1/2 cup reserved stock.
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22
Cook over medium heat, stirring, until mixture thickens and comes to a boil.
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23
Boil 1 minute.
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24
Beat egg yolks in a bowl.
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25
Remove 1/3 cup hot sauce from pan.
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26
Stir into egg yolks.
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27
Stir back into saucepan.
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28
Add sherry.
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29
Stir over low heat until thick.
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30
Spoon some sauce over the fish and pass the rest.
