Filets de Haddock Grilles Saint germain

Wash and dry the fillets, season with salt and pepper and moisten with a teaspoon of olive oil. Sprinkle one side of the fillets with freshly grated white breadcrumbs, pressing down with the flat of a knife to make the breadcrumbs adhere. Put under a hot broiler breaded side up. Baste with butter occasionally. When one side is done, turn carefully and cook the other side. (The fish is done when it flakes easily with a fork.) Arrange the cooked fillets on a long hot dish. Sprinkle with lemon juice, surround with small grilled tomatoes. Season with salt and pepper. Heap 1/2 tablespoons rice on each tomato. Serve about 1 tablespoon of sauce over each. Pass the remainder.. Serves 6. (Fillets of haddock can also be fried in butter) BEARNAISE SAUCE: 2 tablespoons red wine vinegar 1 1/2 teaspoons chopped green onion 1 1/2 teaspoons tarragon 1/8 teaspoon cracked black pepper 4 egg yolks 3/4 cup butter, softened 1 tablespoon chopped parsley In double boiler top, combine first 4 ingredients. Over high heat, heat to boiling. Boil until vinegar is reduced to about 1 tablespoon. Place double boiler top over double boiler bottom containing hot, not boiling, water. Add egg yolks and cook, whisking constantly until slightly thickened. Add butter, about 2 tablespoons at a time, beating constantly with whisk, until butter is melted and mixture is thickened. Stir in parsley. Serve about 1 Tablespoons hot or cold sauce over fish.