Poached Fish with Dill Sauce

Ingredients

• one 3-pound fresh or frozen dressed fish.
• 3 lemons
• 1 bay leaf
• 1/4 teaspoon dried tarragon, crushed
• 1/2 teaspoon salt to water
• 2 tablespoons margarine or butter
• 4 teaspoons all-purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon dried dillweed
• dash salt
• 1 beaten egg yolk

Instructions

1. Thaw fish, if frozen. In a fish poacher or a large roasting pan that has a wire rack with handles, add enough water to almost reach the rack. Remove and grease rack; set aside. Add 3 lemons, sliced; 1 bay leaf; 1/4 teaspoon dried tarragon, crushed; and 1/2 teaspoon salt to water. Place pan over two burners on range top. Bring to boiling. Reduce heat. Lower fish on rack into pan. Simmer, covered, 35 to 40 minutes or till fish flakes easily with a fork. Remove fish; keep warm.
2. For dill sauce, strain cooking liquid; reserve 1 cup. Melt 2 tablespoons margarine or butter. Stir in 4 teaspoons all-purpose flour, 1/2 teaspoon sugar, 1/2 teaspoon dried dillweed, and dash salt. Add reserved liquid. Cook and stir till bubbly. Gradually stir about 1/2 cup of the mixture into 1 beaten egg yolk; return to saucepan. Cook and stir 1 minute. Pass sauce with fish.