Pescado Con Agristada

Recipe Ingredients

		Poaching Liquid and Fish
1 1/2 cups	355ml	Water
2 tablespoons	30ml	Oil
1/2 tablespoon	7.5ml	Lemon - juice of (medium)
2 tablespoons	30ml	Chopped parsley leaves
1/2 teaspoon	2.5ml	Salt
2 lbs	908g / 32oz	Skinless fish filets - such halibut salmon, flounder cod striped bass, sea etc cut into sized pieces
		For The Sauce
2		Eggs - well beaten (large)
1/2		Lemon - juice of (medium)
1 tablespoon	15ml	Matzoth cake meal
3 tablespoons	45ml	Water - approximately

Recipe Instructions

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 5-10 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.

Source:
Ann Willian's " Perfect Fish Classics"

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