1 1/2 c. water
1/2 tsp. salt
A spice bag, consisting of 1/2 tsp. thyme, marjoram, 12 peppercorns & a sm. bay leaf
1 c. chopped onions, celery & carrots
Juice of 1/2 lemon
1 c. Chablis wine
2 lbs. red snapper filet
3 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 c. heavy cream
1/2 tsp. Worcestershire sauce

In a wide shallow saucepan bring water, salt, spice bag and chopped onions, celery and carrots to a boil. Simmer 5 minutes. Add lemon juice and wine. Bring to a boil. Add the red snapper and boil 5 to 6 minutes. Remove pan from heat and let the fish cool in the liquid overnight.

When ready to continue, remove fish and strain liquid, reserving 2 cups. Melt the butter in a 2 quart saucepan. Add the flour, stirring well to make a roux. Mix in the dry mustard. Reheat 2 cups fish liquid and whisk into mustard roux.

Simmer the sauce and gradually add the cream. Add the Worcestershire sauce. Continue cooking to reduce the mustard sauce to a velvet consistency. Flake the red snapper into small pieces removing any bones. Add to mustard sauce. Bring to a boil and serve with noodles or spinach souffle. Serves 6 to 8.