Redfish with Aurora Sauce

Min. cooking time: 40 min.

Rinse the fish fillets (if necessary, remove bones and skin remnants), dry and sprinkle with juice of one lemon. Place the fillets on top of each other in a deep plate and cover with transparent or aluminum foil. Peel and coarsely chop the onions. Heat the butter in a large, shallow saucepan with a tight-fitting lid and sauté the onions in it, but do not let them brown.

Pour in the vinegar and the clear soup. Add the bay leaf spice, 1 tsp of lemon peel and nutmeg. The last step is to add the fish. Close the pot and cook the fish for 15 minutes at low temperature. Carefully remove the fish fillets from the stock with a slotted spoon, place them on a preheated plate and let them rest under aluminum foil while you prepare the sauce. Remove the bay leaf seasoning. Blend the stock with a mixer or pass it through a sieve. Whisk the wine, the remaining juice of one lemon, the paradeis pulp and the yolks whisked with the whipped cream into the liquid on the stove at a very low temperature until the sauce is thick and creamy. Season the Aurora sauce well with pepper, salt and perhaps the juice of a lemon and vinegar. Serve immediately with the fish. Serve with: boiled floury potatoes

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