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Romantic Honeymoon Cottage-Hale Koi
Opakapaka Meuniere A La Pahk
Wash fish under cold running water and pat dry with paper towels. Dust in flour and dip in beaten eggs. Heat butter to an active bubble and saute fish over medium-high heat, browning both sides. Drain off butter. Add white wine, lemon juice, *Garlic Sauce and **Bordelaise Sauce. Reduce until you have about 3 ounces of liquid. Remove pan from heat, allow to cool about 30 seconds and remove fish to a warm serving dish. Blend Hollandaise sauce into reduced liquid in pan and spoon it over filets. Garnish with parsley, paprika and lemon quarters and serve.
Place all ingredients in a small bowl and mix thoroughly.
Simmer the broth over medium heat, reducing by half. Stir in wine, shallots and seasoning. Mix cornstarch with 1 teaspoon water to make a paste and stir into the broth, thickening it just a little. Strain through a fine sieve.
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