Rougets à la Polonaise (Red Mullets, Polish Style)

Ingredients

• red mullets
• flour
• butter
• 4 décilitres essence de poisson
• 2 egg yolks
• 4 décilitres double cream
• soft breadcrumb fried in butter

Instructions

1. Season the red mullets, pass them in flour and cook them in butter.
2. Separately, reduce 4 décilitres of essence de poisson by three-quarters.
3. Off the fire and at the last moment, bind with 2 egg yolks and 4 décilitres of double cream, and correct the seasoning.
4. Dress the mullets and coat them with the sauce.
5. Sprinkle the surface of the sauce with breadcrumb fried in butter.