4 fish fillets
1/2 cup dry white wine
enough water to cover
1 beaten egg
1 tablespoon salt
a pinch of pepper
1 tablespoon olive oil
2-3 tablespoons vinegar or lemon juice
1/2 cup heavy cream
4 fish fillets
1/2 cup dry white wine
enough water to cover
1 beaten egg
1 tablespoon salt
a pinch of pepper
1 tablespoon olive oil
2-3 tablespoons vinegar or lemon juice
1/2 cup heavy cream
Place the fish in a shallow pan with the wine and enough water to cover
Cook slowly for 5 to 10 minutes
Let it cool
Mix the egg, pepper, and salt
Add the olive oil gradually, beating continuously
Add the lemon juice slowly, continuing to beat
Join the heavy cream slightly beaten
Mix well
Serve over cold fish fillets.
