I served this dish at one of my annual charity Christmas dinners. Its great hollandaise sauce takes advantage of the tartness and very light sweetness of cranberries. The best fish to use include redfish, drum, flounder, and salmon.
Pour water to a depth of about ½inch into a large stainless steel or enameled saucepan and bring to a simmer. Add the wine, lemon slices, peppercorns, parsley, and salt, and simmer for 5 minutes. Reduce the heat to maintain a gentle simmer while you make the sauce.