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| Peshe kon huevos y limon
Fillet of sole with egg-lemon sauce (Salonika) Today this is usually made with sole, although at one time it was customary to use "sazan�, or carp fillets. 1 � lbs. Fillets of sole 2 cups water 3 eggs and 1 extra yolk Juice of 2 lemons 1 tbsp butter or olive oil 2 tablespoons finely chopped parsley Salt and pepper Bring the water to a low boil in a shallow pan. Add the fillets and simmer very slowly until done, about 15-20 minutes. Carefully remove the fish, drain, and arrange on a serving dish. Reserve the stock. Separate the eggs. In the top of a double boiler over hot water (or a baine marie) put the 4 yolks with melted butter or olive oil (preferably) and beat until creamy. Turn on the heat, add the 3 egg whites, and using a whisk, beat the mixture over very low heat until it begins to thicken. Then add slowly, while stirring with a wooden spoon, a little fish stock and the lemon juice. Cook, stirring, until the sauce is thick. Remove from the heat, stir in salt and pepper, and pour over the fillets. Sprinkle with parsley and serve either warm or cold. Serves 4-6. Recipe by Nicholas Stavroulakis, "The Cookbook of the Jews of Greece", Jason Aronson Inc, Northvale, 1996, ISBN 1-56821-928-8 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |