Fish Fillets with butter sauce

Ingredients :

• 4 medium white fish fillets ( about 150g each )
• ¼ cup plain flour
• ground pepper, to taste
• 60g butter
• 1 cup fish stock
• 4 tbsp lemon juice
• 2 egg yolks
• ¼ cup cream
• ½ cup chopped parsley
• lemon and lime, for garnish
  Fish Stock :
• 200g fish trimmings
• 2 slices lemon
• 1 bay leaf
• 1½ cups water
• ½ cup white wine
• 6 peppercorns
• parsley stalks

Preparation and Cooking Instructions

1. Toss fillets lightly in flour which has been seasoned with pepper. Shake off any excess.
2. Heat butter in a large frypan. When butter is golden brown add fish fillets, cook over a medium-high heat 1 minute each side; remove and drain on absorbent paper.
3. Add remaining flour to the pan juices, stir through. Pour in the stock and lemon juice; stir until simmering. Stir combined egg yolks and cream through the sauce. Heat gently, add fish fillets to sauce and simmer uncovered until fish is cooked, about 5-10 minutes, depending on the thickness of the fillets. Serve on a heated plate, garnished with chopped parsley, lemon and lime. Accompany with extra sauce in a sauce boat.
4. To make stock : Place fish trimmings, lemon slices, bay leaf, water, white wine, peppercorns and parsley stalks into a pan. Simmer uncovered for 20 minutes. Strain. Re-measure, add water if necessary to make up to 1 cup.
5. Cooks notes : Fish trimmings are literally trimmings from filleted fish and are available from any fish shop. Before cooking the fillets, the butter must be golden brown - this gives a characteristic 'nutty' taste to the fish. Fish stock should only be cooked for 20 minutes. Unlike beef or chicken stock, which require long cooking, to extract the flavor, fish stock is quick to make. Make sure the trimmings are from white, non-oily fish.