2 1/2 lb Fillets or steaks

      4 tb Butter

           Salt
      1    Onion, minced

           Juice from 1/2 lemon
    1/2 ts Tarragon OR

           Pinch of cayenne OR dash
           Of hot sauce
           Marjoram
      2    Egg yolks, beaten

      1 c  Cream

      1 c  Fish broth

      6 tb Grated cheese

  Place fillets or steaks in a saucepan, just cover with cold water, add
  salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and
  simmer for 10-12 minutes.  Remove fish, but retain the fish broth. Place
  fish in buttered baking dish.
    Stir together 1 cup fish broth and the cream.
    Melt 3 tablespoons of the butter and add minced onion, tarragon or
  marjoram.  Cook just until onions are soft.  Stir in flour and cook a
  minute or two.  Then off hat, stir in 2 cups of the fish broth until
  smooth.  Return to low heat, stirring until sauce begins to thicken.
    Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the
  beaten eggs slowly into sauce.  Add the cheese, stirring all the while and
  cook until uniform.
    Pour the sauce over the fish, dot with remaining butter, and bake in
  preheated oven at 375 degrees for about 10-minutes to brown the sauce.