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.
Remove the fish from the pan. Remove the bay leaves and garnish with the carrots, celery, and parsley, and pour the sauce over it.
Serve hot or at room temperature.


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