This is a variation of a recipe which I found in an old cookbook I purchased over 25 years ago titled, The Encyclopedia of Creative Cooking. I have changed it slightly to adapt to a less expensive version. It is really good with any kind of fish...but my favorite is with fresh salmon. If you read the entire recipe you will see that although it looks complicated at first glance it really is very easy and quick to make. Preparation time includes thickening time of cooking the sauce.