4 flat thin fish fillets without skin
6 Art. l. vegetable broth
4 Art. l. heavy cream
1 Art. l. lemon juice
2 h. l. Caper
2 h. l. mustard
Close fish fillet rolls, closely put in flameproof dish.
Heat oven to 180 degrees.
Broth connect with lemon juice, spices to taste, pour the mixture rolls.
Cover rolls and bake for 15 minutes, then lay the fillet with a slotted spoon to a warmed platter, cover with foil.
After baking, pour the juice in a saucepan with a thick, bring to a boil.
Combine the cream, mustard and egg yolk, pour a little juice, stir, pour the mixture to the remaining juice in a saucepan in small portions with stirring, add the capers and cook while stirring over low heat until thick.
Before serving fish in a mustard cream sauce poured cooked sauce, served immediately.