Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Fish With Lemon-Egg Sauce For Tish B'Av




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Elisheva Margulies



List of Ingredients




1 onion, sliced
1 carrot, sliced diagonally
2 celery stalks, sliced diagonally
2 bay leaves
salt and pepper
4 fish steaks or fillets, or a whole side of fish for a crowd
2 teaspoons cornstarch (or tapioca)
2 eggs
juice of 1 1/2 lemons
1 tablespoon sugar
chopped parsley for garnish


Recipe



Place the onion, carrot, celery, and bay leaves in a wide, shallow pan.

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.

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 reserved stock. Bring to a boil.

In a separate bowl, beat the eggs, and stir in the lemon juice 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.