Whitefish Fillet Constance Style

Put a little butter in an ovenproof dish and lightly fry the finely weighted onion. Now place the whitefish fillets in the mold, top with mushrooms and season with salt, juice of one lemon and white wine. Cover everything with aluminum foil and steam in the oven at 200 °C for about 10 to 15 minutes. From the resulting fish broth prepare a light sauce, which is bound with egg yolk and cream and poured over the finished whitefish fillet. (The recipe comes from Mrs. Monika Ries, Moos)

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