Scharfe Fish

Recipe Ingredients

3		Onions - sliced
3		Carrots - sliced
2		Celery stalks - sliced
3 cups	711ml	Water
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
6		Pike
2		Egg yolks
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Combine the onions, carrots, celery, water, salt and pepper in a saucepan. Bring to a boil and add the fish. Cover and cook over low heat 30 minutes. Transfer fish to a platter and strain the stock.

Beat the egg yolks and lemon juice in a small saucepan. Gradually add the stock, mixing steadily. Cook over low heat, stirring steadily until it thickens, but do not let boil. Pour over the fish. Sprinkle with the parsley. Serve hot or cold. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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