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Categories:Viewed: 88 - Published at: 5 years ago
Ingredients
- 1 1/2 cups water
- 2 tablespoons vegetable oil
- 1/2 medium lemon juice
- 2 tablespoons parsley leaves chopped
- 1/2 teaspoon salt
- 2 pounds fish fillets skinless
- 2 large eggs well beaten
- 1 x lemon juice
- 1 tablespoon matzo meal
- 3 tablespoons water approximately
Method
- To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet.
- Add the fish fillets, in one layer if possible.
- Bring the liquid to a boil, then lower the heat and cover the skillet.
- Simmer the fish for 5 to 10 minutes, or until it is just cooked through but not falling apart.
- (If the fillets are thick, carefully turn them once during the poaching).
- Use a slotted spoon to transfer the fish to a deep serving dish.
- Reserve the broth.
- For the sauce, beat the eggs and lemon juice together in a medium bowl.
- In a small bowl, mix the cake meal and water to make a creamy paste.
- Stir the paste into the egg-lemon mixture.
- Then gradually stir in about 1/2 cup of the hot fish broth.
- Stirring constantly, add all the egg-lemon mixture back into the hot fish broth and stir over low heat until the sauce has thickened.
- Adjust the seasoning, if necessary.
- pour the sauce over the fish.
- Serve hot or, as is more customary, refrigerate the fish and the sauce and serve them chilled.
