Poached Cobia Fillet

• 2 each cobia fillets
• 3 each lemons juice only
• 1 each bay leaves
• 1/2 pound butter
• 1 tablespoon flour, all-purpose
• 2 each egg yolks
• 1/2 pint cream
• 1/2 cup wine dry white
• 1 x salt and black pepper

1. Marinate fillets.
2. Sprinkle well with salt and coarse black pepper.
3. Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan.
4. Cover with water and poach for 5 minutes.
5. Strain water from fish; save.
6. Melt butter, carefully mixing in flour until the hole thing is smooth and golden.
7. Add strained fish stock.
8. Boil for 15 minutes and strain the sauce.
9. Season to taste with white wine and lemon juice.
10. Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks.
11. Remove toothpicks from fillets and cover with sauce.

cobia fillets, lemons juice only, bay leaves, butter, flour, egg yolks, cream, wine dry white, salt

Taken from recipeland.com/recipe/v/poached-cobia-fillet-37781 (may not work)