Ne gasi ekran dok kuham
Clean the sea bream from scales and entrails. Put a little water and vegetables in a shallow pot and heat it to a boil. Lower the heat so the water simmers. Place the fish in the water and leave it to slowly poach (cook) 10 minutes from both sides, depending on the size of the fish. While poaching the fish, the skin may stick to the bottom of the pot. You can avoid this by putting the wooden skewers at the bottom, which will prevent the fish from touching the bottom of the pot.
Meanwhile, mix the fish stock, juice of 1 lemon, lavender flowers and a little bit of the grated lemon peel in a pot and cook for 15 minutes until ingredients permeate. Strain the flavored broth and cool it. Add the egg yolks into the cooled broth and return to the heat. Cook on a low heat for 10 minutes until the sauce thickens, making sure the eggs do not coagulate. When the sauce achieves the desired thickness, add butter to combine it and make it creamy. Serve the quickly poached fish with a side dish of your choice, drizzle it with the sauce and sprinkle with lavender flowers. You can serve dry or semi-dry white wine with the meal.