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Add a photoServings: 8
Ingredients
- 1Â 1/2 c. Water
- 2 Tbsp. Oil
- Â Â Juice of 1/2 medium sized
- Â Â .lemon (reserve the other .half for the sauce)
- 2 Tbsp. Minced parsley leaves
- 1/2 tsp Salt
- 2 lb Skinless fish filets, such
- Â Â .as halibut, salmon, floun-
- Â Â .der, cod, stiped bass, sea
- Â Â .trout, etc., cut into
- Â Â .serving sized pcs
- 2 lrg Large eggs, well beaten
- Â Â Juice of the remaining
- 1/2 x lemon
- 1 Tbsp. Matzoh cake meal
- 3 Tbsp. Water, approximately
Directions
- To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet. Add in 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 5-10 min, or possibly till 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 Large 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 mix.
- Then gradually stir in about 1/2 c. of the warm fish broth. Stirring constantly, add in all the egg-lemon mix back into the warm fish broth and stir over low heat till the sauce has thickened. Adjust the seasoning, if necessary. pour the sauce over the fish. Serve warm or possibly, as is more customary, chill the fish and the sauce and serve them chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 161 | |
| Calories from Fat 66 | 41% |
| Total Fat 7.37g | 9% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 125mg | 42% |
| Sodium 260mg | 11% |
| Potassium 409mg | 12% |
| Total Carbs 0.33g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 22.02g | 35% |
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