A delicious fish recipe for any occasion!
Rinse the fish. Boil 1 liter of water with salt, vinegar and bay leaves. Pour in the fish and cook for about 20 minutes.
For the sauce, whisk egg yolks and wine in a bain-marie until creamy. Add fat drop by drop while stirring. Season to taste, fold in capers. Serve drained fish with caper sauce.
Serve with spring onion vegetables and potatoes.
Garnish with lemon slices and chervil.
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