Title: Swordfish boursin
 Categories: Fish
      Yield: 4 Servings
 
  1 1/2 lb Swordfish steaks
      1 c  Chablis
    1/2 c  Boursin cheese
      1 ea 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.
  
  (This is a Busbey favorite!) From
  : Pat Busbey