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1
Bring the wine and water to a boil in a roasting pan or possibly fish poacher.
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2
Add in the carrots, onion, minced parsley, lemon, and peppercorns.
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3
Reduce the heat and simmer for 20 min.
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4
Strain the liquid, return it to the pan, and bring to a very gently simmer.
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5
Lower the fish into the liquid and poach, uncovered, for 10 min, or possibly till tender when pricked with a fork.
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6
Remove fish with a spatula, drain on paper towels, and place on a hot plate.
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7
Cover with foil to keep hot.
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8
Strain the liquid again and return to the pan.
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9
Boil rapidly to reduce liquid by half.
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10
Heat the butter in a saucepan; stir in flour and cook, stirring, for 1-2 min.
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11
Remove pan from heat and stir in 2 Tbsp.
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12
poaching liquid.
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13
Return to heat and gradually stir in remaining liquid.
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14
Cook for 2-3 min till smooth and glossy.
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15
Mix the egg yolk with the cream and add in 3 Tbsp.
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16
of sauce to this.
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17
Pour all of the egg yolk mix into the sauce and heat through.
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18
Season to taste.
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19
To serve, lift the upper fillets from each fish using a spatula.
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20
Pull away and throw away the backbone, and release the bottom fillets.
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21
Arrange fish fillets on a heated serving platter, and spoon a little of the sauce over each.
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22
Garnish with tomato or possibly lemon wedges and serve remaining sauce in a warmed sauceboat.
