Carefully skin fish and cut into pieces. Place in an
electric blender with herbs and blend to a smooth
puree. Blend in eggs and transfer mixture to a bowl.
Cover and refrigerate overnight.
Preheat oven to 375F (190C). Fill a large roasting
pan with about 1 inch (2.5cm) boiling water and
place in center of oven. Return fish mixture to
blender with cream and blend thoroughly.
Lightly grease 8 x 3 1/4 inch (6cm) ramekins and
fill them three-quarters full with mixture.
Place ramekins in roasting pan containing 1/2 inch
(1cm) water and bake for 30 minutes. Serve creams
immediately, either in ramekins or turned out onto
plates.
