Fish and Egg Sauce

admin, October 11, 2014

Serving Size of Fish and Egg Sauce : 4

Ingredients for Fish and Egg Sauce:

  1. 1 onion, sliced
  2. 1 carrot, sliced diagonally
  3. 2 celery stalks, sliced diagonally
  4. 2 bay leaves
  5. salt and pepper
  6. 4 fish steaks or fillets, or a whole side of fish for a crowd
  7. 2 teaspoons cornstarch
  8. 2 eggs
  9. juice of 1 1/2 lemons
  10. 1 Tablespoon sugar
  11. chopped parsley for garnish

Directions for Fish and Egg Sauce:

  1. Place the onion, carrot, celery, and bay leaves in a wide, shallow pan.
  2. Pour 3 cups of water, or enough to eventually cover the fish, into the pan. Add a dash of salt and pepper, and simmer on medium-low heat for about 10-15 minutes. Place the fish in the pan and simmer on low heat for another 10-15 minutes.
  3. Turn off the heat, and ladle off about 1 3/4 cups of the water into a smaller sauce pan, to create a stock. Make a paste with the cornstarch and a bit of cold water in a separate small bowl, and add it to the separated stock. Bring to a boil.
  4. In a separate bowl, beat the eggs, and stir in the lemon and sugar. Add a few spoonfuls of the stock to the egg mixture to prevent the eggs from curdling, then pour the whole egg/lemon mixture into the hot stock while stirring. Stir until the sauce thickens a bit, but do not let it come to a boil.
  5. 
Remove the fish from the pan. Remove the bay leaves and garnish with the carrots, celery, and parsley, and pour the sauce over it.
  6. 
Serve hot or at room temperature.

 

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