Portions cleaned fish sprinkle with lemon juice and leave to stand for fifteen minutes. Cut into small pieces, add salt and sauté 6 minutes 30 g butter. Make a light roux of 40 g butter and flour, dilute with broth and cream, add salt and boil until a thick sauce. Add wine, cut into thin pieces and mushrooms vazvaryava. Sosa was removed from the heat and add the egg yolks beaten with two tablespoons of cold broth. Fish move into a fireproof container, pour the sauce, sprinkle with breadcrumbs fried in butter and bake about quarter of an hour.