White Fish In Sherry Sauce - (Rape Al Jerez) Recipe - Cooking Index
White Fish In Sherry Sauce - (Rape Al Jerez) Recipe - Cooking Index
To be successful, this recipe requires a certain speed and facility in the few minutes before serving. If you are not accustomed to using egg yolks to thicken a sauce, do not undertake it for large numbers before a preliminary trial. The dish can be made in small individual casseroles if you prefer.
Cuisine: Spanish| 4 | Rape or other white fish - large center slices, | |
| Washed and dried - see * note | ||
| 2 | Egg yolks | |
| 5 tablespoons | 75ml | Butter |
| 1/4 cup | 59ml | Sherry |
| 1 teaspoon | 5ml | Lemon juice |
| 1 | Salt | |
| 1 | Cinnamon | |
| Pepper - to taste |
* Note: 'Rape' is not to be found in North America, but any firm white fish can be substituted.
Preheat oven to 350F.
Flatten fish slices to an even thickness of a little more than 1/4-inch. Salt them very lightly and place in a buttered, shallow ovenproof dish or casserole. Dot each slice with butter; reserve 2 tablespoons for later use. Pour sherry over fish and bake in oven until cooked through (6 to 7 minutes).
While fish is baking, beat egg yolks in a saucepan with cinnamon, pepper, and 2 tablespoons melted butter. Remove baked fish from oven, drain sauce from casserole into a bowl, and set fish in a warm place. Gradually add fish sauce to egg yolks while stirring constantly over a low flame.
Continue stirring until sauce thickens. Do not allow it to come to a boil. When it is the thickness of a good hollandaise, add lemon juice, stir, and pour sauce over fish. Reheat fish for 2 to 3 minutes in oven and serve in the same dish.
Source:
Barbara Norman
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