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Hake with Lemon and Herb Sauce

675g filleted and skinned hake or other white fish
3 scallions - finely chopped
1 teaspoon each finely chopped parsley, tarragon and dill
55g butter
1 teaspoon flour
300ml pint cream
Pinch of mustard powder
2 egg yolks mixed with 2 tablespoons cream (from above)
Juice of one lemon
Salt and pepper

Place the hake in a buttered dish and season. Cover and cook in a moderate oven 190°C/375°F/Gas 5 for 15-20 minutes


Melt butter and sauté herbs until they soften

Stir in flour and then add cream. Simmer for 10 minutes

Whisk in the egg yolk and cream mixture and place over a low heat

Allow the sauce to thicken without bringing to the boil

Just before serving add in the lemon juice

To serve
Arrange the hake on a serving dish and pour the lemon and herb sauce over.
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