Total Calories: 303
Roll 8 fish filets and tie with string. Cook 8 minutes in fish stock, remove from stock but keep hot. Sauté mushrooms in butter. Stir in flour, add a little fish stock and a little veal stock, let boil slowly 5 minutes. Beat cream and egg yolks and add it to the stock gradually under constant stirring. Add diced meat from the boiled lobsters. Salt to taste. Let simmer till piping hot, but do not boil. Just before serving add a little sherry to taste. Pour sauce over fish filets and serve. (Remove string from filets before serving.)
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