Warmed Red in a Net with Sauces Elegant

Ingredients

• 1 Red in a Net, netting removed. Do not separate the fish.
• Tin Foil
• 3 Sauces as follows.

HERBED HOLLANDAISE SAUCE:

• ½ cup butter
• 1 ½ tbsp fresh lemon juice
• ¼ tsp tarragon, dill weed or basil crushed.
• Generous dash of white pepper
• 3 egg yolks, well-drained of the whites
• 1 Tbsp chopped fresh parsley

In a small saucepan, heat butter with lemon juice, choice of herbs and pepper until bubbly. Add slowly to egg yolks, beating constantly with a wire whisk. Stir in parsley. Makes ¾ cup.

EGG AND PARSLEY SAUCE:

• ¼ cup butter or margarine
• 3 Tbsp flour
• ½ tsp salt
• Dash white pepper
• 1 ½ cups milk
• 1/3 cup chopped parsley
• 3 hard-cooked eggs chopped

Melt butter; add flour, salt, and pepper. Cook and stir until smooth. Gradually add milk to flour mixture. Cook and stir until thickened; cook 5 minutes longer. Add parsley and eggs. Makes 2 cups.

SAUCE VERTE:

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 Tbsp chopped parsley
• 2 tsp chopped green onion
• 1 tsp lemon juice
• ¼ tsp crushed dill weed
• ¼ tsp salt
• Generous dash bottled hot pepper sauce

Combine all ingredients; mix thoroughly. Chill at least 1 hour to blend flavors. Makes 2/3 cup.