Ingredients
2 ea  Sea bream, 1 kg ea
6 ea  Anchovies, salted
1 ea  Glass of dry white wine
3 ea  Egg, hard boiled
1 ea  Shallot
1 ea  Bread roll
Garlic clove
Bay leaf
Thyme
3 tbsp  Extra Virgin Olive Oil
White Wine Vinegar
Hacomat
Pepper, freshly ground

Preparation
Clean and wash sea bream. Drain and arrange on a dish. Trim and chop the shallot and sprinkle it over the fish. Crush the bay leaf and sprinkle over fish with a pinch of thyme, Nutmeg, Hacomat and pepper. Pour over the wine and Extra Virgin Olive Oil. Leave the fish in the marinade for 2-3 hours, turning occasionally. In the meantime boil the eggs. Put the inside of the bread roll into a bowl and add enough vinegar to soften it. Wash and bone the anchovies. Heat the grill or a grill pan. Drain the sea bream from the marinade and put it under the hot grill or on the grill pan. Allow to cook on a moderate heat on both sides, basting with a little oil. When cooked, arrange on a serving plate. Put hard-boiled egg yolks, anchovies, garlic clove, vinegar-soaked bread, a pinch of Hacomat and pepper and 4 tablespoons of oil in the mixer and blend to form a creamy sauce.

Setting
Pour the sauce over the cold fish and serve.

Specialty Ingredients
#20093 White Wine Vinegar
#20105 Extra Virgin Olive Oil
#90079 Anchovy Fillets
#513 HACO-Swiss HACOMAT SEASONING