Bond eats this in the On Her Majesty’s Secret Service novel

Turbot Poche with Sauce Mousseline

Ingredients

6 turbot fillets

1 egg yolk

1 tablespoon water

3 and a half oz/100g of butter

1 lemon

3 tablespoons of whipping cream

salt

pepper

Mix the egg yolk and water in a bowl. Put this bowl over a pan of boiling water. Turn down the water so it is simmering and cook the egg until it has a foamy consistency, whisking constantly.

Add pieces of the butter, folding them into the mixture and continuing to whisk the sauce. When the butter has been added add half the juice from the lemon and the salt and pepper.

Remove the bowl from the heat.

Whip the cream. Add the whipped cream to the sauce by folding it in. Season with salt and pepper.

Cook the turbot fillets by steaming them for about 8 minutes.

Place the cooked turbot fillets on a plate and serve with the warm sauce.