• 2 tablespoons finely shredded raw carrots
• 1 tablespoon finely shredded raw parsley root or ½

The vegetables may be shredded on the coarsest part of a grater: the carrot and orange look like tiny goldfish in the creamy yellow sauce and the parsley root gives a special flavour which brings out that of the fish. Have the hollandaise ready.

Boil the vegetables and peel in the wine until all the wine is absorbed this takes a minute or two only. Pour the court-bouillon over them and