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Swordfish Boursin

1 1/2 lb Swordfish steaks
1 c Chablis
1/2 c Boursin cheese
1 Egg yolk
1 tb Cream, whipping


Swordfish steaks should be cut about 1" thick. Place steaks in shallow baking dish with enough wine to cover the bottom of pan. Bake at 350 degrees 20 to 25 minutes or until the fish flakes when tested with a fork. Meanwhile, combine Alouette, egg yolk and cream until smooth. Remove fish to a broiler proof pan (better still cook it in one!) and spoon the sauce over the top. Place under broiler until sauce turns golden and is browned.


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