Fish a la Normandie:
by Chef Murph
Fish a la Normandie
Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter.
When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne.
Remove the fish to a platter.
Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream. Let get very hot and pour over the fish.
Garnish with parsley. Serve hot.
Hope you enjoy! Show some love and cook for somebody! 
XoxoX
Chef Murph
