- 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. |
