4 x Fillets of dace or trout, 50 g Unsalted butter (1 3/4 oz)
- each weighing 80-90 g 250 ml Dry white wine (scant 1/2
2 x Sprigs of tarragon - pint)
4 tb Whipping cream 1/2 x Lemon
2 x Egg yolks Salt and pepper
150 ml Double cream (1/4 pint)
(Gratin de fera a l'estragon)
Dace: as an alternative to dace you could use freshwater trout, or pike,
but the trout must have white rather than pink flesh.

Preparation
===========
Pre-heat the oben to 280 oC/530 oF.
Chop enough tarragon leaves to fill 2 teaspoons.
Whisk the wipping cream until it thickens.
Beat the egg yolks with all but 3 tb of the double cream.
Butter an oven dish with 20 g (3/4 oz) of the butter. Arrange the fillets
on it and season them. Add the white wine.
Finishing and serving
=====================
Slide the dish containing the fish into the pre-heated oven. Leave it for
1 1/2 - 2 Minutes, or longer, depending on the thickness of the fish (the
oven dish needs to be made of a thin metal that conducts heat quickly).
Take it out and remove the skins from the fish. Put the fish into a
shallow dish and keep them hot.
Pour the liquid that remains in the cooking dish into a saucepan. Add the

tarragon and reduce the liquid by about two-thirds. Whisk in 30 g (1 oz)
cold, diced butter and the remaining double cream. Let the sauce reduce
for a moment, then pour it, still whisking, on to the egg-yolk-and-cream
mixture.
Put the sauce back into a saucepan over a very gentle heat and let it
thicken, whisking all the time, until it shows signs of boiling. Take it
of the stove, and season with salt, pepper and a little lemon juice.
Carefully incorporate the whipped cream.
Pre-heat the grill. Ladle the sauce over the fish, put them under the
grill and leave them until the sauce turns golden - this will not take
long, only about 1 minute, so watch carefully. Serve at once.

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