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Quickly fry fillets on both sides in hot fat and placed in a warm oven.

MUSHROOM GARNISH
1. Sauce
Sliced onion braised in 3 tsp butter - add 1 cup white wine bring to the boil, remove from heat.
In a double boiler beat the egg yolks with 1 tsp. of butter, the juice of half lemon, salt and pepper.
Stir in the braised onion and a half cup wine and whip the mixture over steam until thick.
Set aside.

2. Mushrooms
Braise mushroom separately with chopped shallots in butter and wine.
Set aside

3. Roux
Prepare roux from butter, flour and stock and mustard.

The mushrooms(2) and sauce(1) are then added and the whole mixture is brought to the boil again.

Serve
Fillets splashed with garnish.
With a boiled new potatoes & a light green salad vinegaret

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Roux
1 tbsp. butter
1 tbsp.   flour
2 cup      stock
½ tsp. dry English mustard or tsp. of white horseradish

boiled new potatoes
light green salad vinegeret