Categories: Fish/sea 
      Yield: 5 servings 
  
  2 1/2 lb Fillets or steaks                        Of hot sauce 
      4 tb Butter                                   Marjoram 
           Salt                                2    Egg yolks, beaten 
      1    Onion, minced                       1 c  Cream 
           Juice from 1/2 lemon                1 c  Fish broth 
    1/2 ts Tarragon OR                         6 tb Grated cheese 
           Pinch of cayenne OR dash        
  
  Place fillets or steaks in a saucepan, just cover with cold water, add 
  salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and 
  simmer for 10-12 minutes.  Remove fish, but retain the fish broth. Place 
  fish in buttered baking dish. 
    Stir together 1 cup fish broth and the cream. 
    Melt 3 tablespoons of the butter and add minced onion, tarragon or 
  marjoram.  Cook just until onions are soft.  Stir in flour and cook a 
  minute or two.  Then off hat, stir in 2 cups of the fish broth until 
  smooth.  Return to low heat, stirring until sauce begins to thicken. 
    Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the 
  beaten eggs slowly into sauce.  Add the cheese, stirring all the while and 
  cook until uniform. 
    Pour the sauce over the fish, dot with remaining butter, and bake in 
  preheated oven at 375 degrees for about 10-minutes to brown the sauce.