2 egg yolks
1 cup of fish cooking liquid
2 tablespoons of lemon juice
salt and pepper to taste
2 egg yolks
1 cup of fish cooking liquid
2 tablespoons of lemon juice
salt and pepper to taste
Beat the eggs until they are pale yellow in color
Gradually add the fish cooking liquid and whisk constantly over low heat, or in a double boiler, until it thickens
Add the lemon juice, salt, and pepper
Serve over cooked fish
Refrigerate for at least 4 hours.
