1 c. water
8 oz. fresh flounder, hake, haddock or other white fish fillets (I used orange roughy)
4 tbsp. (1/2 stick) unsalted butter
4 tbsp. all-purpose flour
2 tbsp. lemon juice
1/4 tsp. each salt and dill weed
4 tsp. grated lemon rind
4 eggs

1. In a 10 inch skillet, over moderately high heat, bring water to boil. Add flounder fillet. Reduce heat to low, cover and simmer until fish flakes easily when tested with fork, about 5 minutes. Drain, reserving the stock; set fish aside to cool.

2. In a medium size heavy saucepan, over moderately hot heat, melt butter. Blend in flour and cook, stirring constantly until smooth paste is formed, 1 to 2 minutes. Slowly add fish stock and lemon juice and cook, stirring until thickened and smooth, about 5 minutes. Remove from heat and stir in salt and dill weed and grated lemon rind.

3. Separate eggs, set aside egg whites to come to room temperature. In a small bowl beat egg yolks lightly. Stir in a small amount of hot sauce. Add egg mixture to saucepan and cook, stirring over moderate heat until thickened and smooth, 2 to 3 minutes. Remove from heat. Flake fish with a fork and stir into the sauce, set aside. (At this point fish sauce can be cooled to room temperature and stored.) Cover tightly and refrigerate up to 24 hours.

4. Heat oven to 375 degrees.

5. In a medium size bowl beat the room temperature egg whites until stiff peaks form.

6. Stir 2 tablespoons of whites into fish mixture, then gently fold in remaining whites.

7. Pour into greased 6 cup casserole.

8. Bake 35-40 minutes until puffy and lightly browned. Serve immediately.