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Fish fillets - 600 gms (skin removed, chopped into 5 cm pieces)
Egg yolks - 12 (lightly beaten)
Lemon juice - 1 
Olive oil - 1 1/2 cups
Fish stock - 1 cup (hot)
Garlic cloves - 2 (crushed)
Fresh chives - 2 tbsp (chopped)
Sea salt and freshly crushed black pepper to taste


  • Poach fish in a steamer for 5 minutes or until cooked through, then set aside.
  • Beat together egg yolks and lemon juice; gradually add olive oil while whisking.
  • Add half the hot fish stock and the garlic and mix well.
  • Place the egg mixture over low heat and gently warm, stirring continuously until mixture thickens.
  • Stir through remaining stock, poached fish, chives and seasoning, then serve.
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