Ingredients
2 tbsp  Butter
1 tbsp  Flour
St. Ours Clam Broth
1 cup  Water
1 ea  Egg yolks
1/4 cup  Heavy cream
1 tbsp  Lemon juice
 Nutmeg, pinch
 White pepper, pinch

Preparation
Mix the egg yolk and cream in a bowl, and set aside. Melt the butter, add flour and cook over low heat a minute or two. Stir in the dry clam broth, then gradually add the water, stirring until smooth. Bring to a boil. Using a whisk or working quickly with a fork, add a little of the hot mixture to the egg yolk/cream mixture. Then stir this back into the hot sauce. Return to a boil. Add lemon juice, nutmeg and pepper. Reduce heat and simmer for five minutes. Two envelopes of St. Ours Clam Broth for each 3 cups of water makes a great court bouillon for poaching. Fish can be whole, in pieces or filets. Place the fish on a rack to keep it just off the bottom of the poaching pan. Barely cover with cold poaching liquid. Bring to a simmer but do not boil. To determine cooking time, measure the thickness of the fish at it thickest point and cook 10 minutes for each inch thickness. Start timing when liquid reaches simmer temperature.

Setting
Serve poached fish with Sauce Allemande, boiled red potatoes and buttered green beans.

Specialty Ingredients
#90090 St. Ours Clam Broth