Perch, Normandy Style

Oysters, mussels and mushrooms accent Normandy style perch.

Scale and clean the perch, put some chopped onions at the bottom of a flat stewpan and put in the perch, with a bunch of parsley, some trimmings of fresh mushrooms, a little salt and white wine to cover. When the liquid is boiling move the stewpan to the side of the fire and keep the contents simmering for fifteen minutes. Prepare a garnish with some quenelles, mushrooms, oysters, and mussels, reserving the liquor of the oysters and mushrooms. Drain the liquor off the fish through a fine hair sieve into a sautepan and boil it till reduced to half; then take the pan off the fire, thicken the sauce with kneaded butter, divided into small pieces, stirring all the time, then add a liaison of the yolks of three eggs. Put the perch on a hot dish, pour the sauce over it, put the prepared garnish round, glaze it under a salamander and serve.