1 1/2 lb. white fish, such as bass, pike, halibut
Poached in court bouillon (see page Fish section)
4 hard cooked eggs
8 anchovy fillets
4 lettuce leaves
Lemon slices or wedges

SAUCE REMOULADE
2 c. mayonnaise
1 tbsp. prepared mustard
1 tsp. anchovy paste
1 tbsp. each chopped capers & gherkins
1 tbsp. chopped parsley
2 tsp. chopped fresh herbs, such as chervil & tarragon (or sub. 1/4-1/2 tsp. dried tarragon)
Salt & white pepper to taste

Combine all the sauce ingredients, cover and refrigerate for 1-2 hours.

To Assemble: Fillet the fish and cut in serving pieces. Arrange each one on a lettuce leaf. Split the hard-cooked eggs lengthwise, place an anchovy fillet on each and arrange between the pieces of fish. Adjust the consistency of the sauce, if necessary, by thinning with milk or water. Lightly coat the fish with the sauce. Accompany with thin slices of brown bread and butter.