Fish Cakes in the Oven

Preheat the oven to 170°C

In a baking dish, place the fish fillets, 2 tablespoons of butter, green onions, parsley, thyme, and bay leaf

Cook in low heat for 4-6 minutes or until the fish is tender

Drain and reserve the liquid

Melt more butter and add the carrots

Add water and season with salt and black pepper to taste

Cook over low heat until the carrots are tender

Drain the carrots and reserve the liquid

In a separate pan, prepare a paste with the remaining butter (3 tablespoons) and flour

Add the reserved liquids and stir well

Cook over medium heat until the mixture thickens

Check the seasoning

Let it cool slightly

Mix in the egg yolks with milk

Add to the sauce and stir well

Cook over low heat, stirring constantly, until the sauce thickens well

Add the carrots and fish fillets

This sauce should be thick enough to serve in shells or ramekins

Dust with cake flour

Bake in a moderate oven (170°C) for 15-20 minutes, to reheat well

Serve hot.