Fillets(boneless fish) 12 nos. Butter 25 gms. Spring onions finely chopped 4 nos. Parsley 1 sprig Dry white wine 300 ml. Coriander leaves for garnish Pepper to taste Salt to taste For the Sauce: Mustard powder 1 tbsp. Coriander leaves 1 large bunch Egg-yolk beaten 2 nos. Thick cream 5 tbsps.

1.Melt the butter in a sauce pan, add the green onions and cook gently for 5 mins, stirring occasionally until they are soft and translucent. 2.Put the fillet, in one layer on top of the lightly cooked green onions, add the sprig of parsley, then cover with dry white wine and 150 ml water. Season with salt and pepper. Cover and cook for 8 to 10 mins. 3.Remove the fillet without any liquid and carefully roll them up into a curl shape.Strain the liquid into a smaller pan and boil it rapidly until it reduces to 300 ml. 4.Put the chopped coriander leaves and the mustard powder into a blender and blend to a puree. 5.Add the puree to the reduced stock in the pan and turn the heat down to low. 6.Beat the egg yolk with the thick cream and add a little of the hot stock. Blend it well and pour the mixture into the pan. Stir constantly for 3 to 4 mins until the sauce is slightly thickened. Check the seasoning. 7.Pour the sauce over the fillet and serve garnished with coriander leaves