Cut 3/4 of the cress from the bed, puree finely with 2-3 tablespoons of water in the universal chopper. Dice butter, melt slowly in a pot, remove from heat and allow to cool slightly. Beat the egg yolks and 125 ml white wine over a hot water bath until frothy. Gradually fold in the liquid butter. Stir in cress and season to taste with sugar, salt and pepper. Keep warm
Prepare rice in boiling salted water according to package instructions. Wash the fish, dab dry, cut the fillet in half lengthwise and cut into thin slices. Bring 100 ml wine, stock, lemon juice and 1 teaspoon salt to the boil. Add the fish and cook for 4-5 minutes
Drain the rice, put it in portions in a greased cup, press it down and turn it out onto 1 plate each. Arrange fish and sauce on the plates. Cut remaining cress from the bed, sprinkle plate with pepper and cress