The Rig is a small shark - white fleshed and boneless. It is delicious - particularly as the Rig often feeds on small paddle crabs - themselves a delicacy.
- 3 Cups Water
- 1 cup dry white wine
- 2 carrots
- 1 onion
- 2 stalks celery
- 10 black peppercorns
- Bouquets garni
- 500 grams lemon fish
- 2 egg yolks
- 4 tablespoons cream
- Salt and pepper
- Chopped parsley
- Lemon slices
Add carrots, onion, celery, peppercorns and bouquet garni to the liquid. Bring to the boil, and simmer for 30 minutes. remove from the heat.
Place the fish in a second saucepan. Strain the liquid over the fish. Bring to the boil, then reduce the heat so the liquid is just simmering. Poach for 7 to 10 minutes until the fish is cooked. Remove fish from liquid, and cut bit-sized pieces.
Beat egg yolks and cream together.
Add 2 tablespoons of the hot liquid to the egg-cream mixture, and whisk to combine.
Pour this back into the saucepan , whisking at the same time.
Return fish to the saucepan. Season with salt and pepper to taste. Heat, without allowing to boil, before serving. Serve sprinkled with chopped parsley and a lemon slice.