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Jewish Recipes --> Recipes --> Passover Recipes --> Fish

Egg Lemon Fish
Recipe Ingredients:
  • 2 - 3 lb whole fresh fish....e.g. salmon, any firm fish
  • (cut off head, remove bones, cut fish into slices/fillets)
  • Onion rings, thinly sliced
  • Water to cover
  • Salt and pepper
  • Juice of 3 fresh lemons (I usually find I use more than the required amount of lemons)
  • Sugar or sugar substitute (I've used a few different kinds, it comes out fine!)
  • 2 egg yolks (or egg substitute)

Place head of fish and bones in pot. Put in required number of slices of fish, adding onion rings. Add water to cover, and seasoning to taste. Boil gently. When nearly ready, (almost at flaking stage), add half lemon juice and sugar to taste. (should not be too sweet.)

Stir the raw egg yolks with a pinch of salt. Add rest of lemon juice to eggs, and stir into this a little fish gravy. Continue adding gravy until yolks are liquid and well thinned. If necessary, add more lemon juice, sugar and salt for a good sweet-sour taste. Pour onto boiling fish carefully and slowly, bring back to a boil for a few minutes.

Remove carefully from pot and place in a dish to cool. Serve cold, with lemon slices- the juice should gel a little. This dish can be made a few days in advance, refrigerated, and then served.

Fish -- Passover Recipes --> Fish

 

 
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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods