Ingredients

• 250 grams skinned and boned firm white fish
• 2 cups water
• 1 slice lemon
• 1 bayleaf
• a few peppercorns
• ¼ cup white wine
• Sauce
• 2 spring onions, trimmed and finely chopped
• 1 clove garlic, peeled and mashed
• 1 tablespoon olive oil
• 2½ cups fish stock
• 2 tablespoons flour
• 2 tablespoons softened butter
• 2 egg yolks, optional
• ¼-½ cream
• 3 tablespoons chopped lemon balm or 1 teaspoon grated lemon rind
• 100 grams sliced or diced smoked salmon
• pasta for 4, cooked

Method

1. Add the water, lemon, bayleaf, peppercorns and wine to a frying pan and simmer for 5 minutes.
2. Add the fish and poach until cooked, about 5 minutes depending on the thickness of the fillets. Remove the fish from the pan and flake coarsley. Strain and reserve the stock.
3. Sauce
4. Heat the oil in a frying pan and cook the spring onion and garlic for 1-2 minutes. Add the stock and bring to the boil.
5. Mix the flour and butter to a smooth paste and stir into the stock. Boil for 2 minutes then reduce the heat.
6. Beat the egg yolks and cream together and stir into the sauce. Do not boil. Add the cooked flaked fish, lemon balm or lemon rind and smoked salmon. Season with salt and pepper. Serve hot over the pasta.