Fish Roll with Lettuce (Loup aux laitues)

Remove the fish fillets

Make a fish stock with the water and salt, leaving it to simmer for 30 minutes

Strain and reserve 1 cup

Cut the fish fillets into strips 6 cm by 1 cm wide

Season with salt and black pepper. Reserve

Sauté the onion in butter until golden brown

Add mushrooms and cook until all liquid has evaporated. Reserve

Blanch each lettuce leaf in boiling water, then drain

Place a fish strip and some mushroom mixture in the center of each lettuce leaf

Fold the leaf closing it well on both sides and place in a baking dish

Repeat the operation to roll up all the fish strips

Pour the reserved fish stock over the top and bake in a preheated oven (200°C) for 12 minutes

Remove from the oven, drain the stock, and reserve

Serve with the prepared sauce: mix egg yolk and butter in a pan, then add the reserved fish stock gradually, stirring constantly until the butter dissolves

Add cornstarch dissolved in a little water and cook over low heat, stirring constantly until it thickens

Optional accompaniments: serve with boiled potatoes, parsleyed vegetables cut into strips

Serves 4 to 6 people.