Sliptong in white wine sauce

Beat the egg yolks with the whipped cream. Stir in the stock and white wine. Place a refractory dish in an oven with a temperature of approx. 100 ° C.

Heat the stock-wine mixture in a wide frying pan. Put the fish fillets in the hot liquid and poach them in about 4 minutes just until done. The fillets may not boil and fall apart. The right cooking time depends on the thickness of the fillets.

Remove the fillets from the pan in the preheated oven dish. Cover the dish with aluminum foil to keep the fillets warm.

Stir with a whisk a few spoonfuls of the fish liquid from the frying pan at the beaten egg yolks. Pour this mixture into the frying pan while stirring and let it bind to a moderate heat source.

Season the sauce with salt and pepper. Pour the sauce over the fish fillets.

Eat mashed potatoes and spinach.