Fish Mornay

Mrs. F. J. Harlocker.

• Slices of fish to serve 6 or 8—ono, ulua, mahimahi or opakapaka
• Salt, pepper
• A little lemon juice
• 2 tbsp. butter
• 2 tbsp. flour
• 1 c. minced canned clams and juice
• 2 tbsp. cream
• 2 egg yolks
• 1 tbsp. chopped parsley
• 2 tbsp. white wine

Fry fish in butter. Season with salt, pepper and lemon juice. Add 3 tbsp. white wine, cover and cook slowly for about 15 minutes. Make sauce by melting butter over hot water. Stir in flour and mix well. Add clam juice and cream, beaten egg yolks. Cook until thick and add wine, clams and parsley. Mushrooms may also be added. Cook a few minutes more and pour over fish.