Cut the fish fillets into pieces, season, spread evenly in buttered ovenproof dish, sprinkle with herbs and finely chopped shallots and heat briefly in the stove at high top heat.
For the glaze, boil the stock and wine strongly, mix with the egg yolks, season and whip over a bain-marie until creamy. Fold in the whipped cream, spread the amount evenly over the heated fish pieces. Bake everything repeatedly over high heat in the oven.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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