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Poached Flounder Hollandaise

2 lbs. Flounder
2 cups boiling water
1 tsp. salt
1 small onion, sliced
1 bay leaf
1/4 cup margarine
2 Tbsp. flour
Dash cayenne pepper,
1/4 tsp. salt
2 egg yolks, beaten
2 Tbsp. lemon juice
1/2 tsp. lemon peel, grated

Arrange fish in a 10 inch skillet; add boiling water, salt, onion and bay leaf. Cover and simmer 5 to 10 minutes, until fish flakes easily with a fork. Remove fish from liquid carefully with a slotted spoon; place on serving platter and keep warm.

Melt margarine in saucepan, blend in flour, cayenne pepper, and 1/4 tsp. salt. Gradually stir in 1/2 cup milk and 1/2 cup water, cook, stirring constantly, until smooth and thickened. Stir half of hot mixture into beaten egg yolks. Blend into hot mixture in saucepan; cook about 1 minute. Remove from heat; stir in lemon juice and peel. Serve over fish. Garnish with parsley.

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