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Raciónes: 8

Ingredientes

Cost per serving $0.13 view details
  • 1 1/2 c. Water
  • 2 Tbsp. Oil
  •     Juice of 1/2 medium sized
  •     .lemon (reserve the other .half for the sauce)
  • 2 Tbsp. Minced parsley leaves
  • 1/2 tsp Salt
  • 2 lb Skinless fish filets, such
  •     .as halibut, salmon, floun-
  •     .der, cod, stiped bass, sea
  •     .trout, etc., cut into
  •     .serving sized pcs
  • 2 lrg Large eggs, well beaten
  •     Juice of the remaining
  • 1/2 x lemon
  • 1 Tbsp. Matzoh cake meal
  • 3 Tbsp. Water, approximately

Direcciones

  1. To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet. Add in the fish fillets, in one layer if possible.
  2. Bring the liquid to a boil, then lower the heat and cover the skillet.
  3. Simmer the fish for 5-10 min, or possibly till 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 Large 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 mix.
  4. Then gradually stir in about 1/2 c. of the warm fish broth. Stirring constantly, add in all the egg-lemon mix back into the warm fish broth and stir over low heat till the sauce has thickened. Adjust the seasoning, if necessary. pour the sauce over the fish. Serve warm or possibly, as is more customary, chill the fish and the sauce and serve them chilled.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 182g
Recipe makes 8 servings
Calories 161  
Calories from Fat 66 41%
Total Fat 7.37g 9%
Saturated Fat 1.18g 5%
Trans Fat 0.09g  
Cholesterol 125mg 42%
Sodium 260mg 11%
Potassium 409mg 12%
Total Carbs 0.33g 0%
Dietary Fiber 0.1g 0%
Sugars 0.15g 0%
Protein 22.02g 35%
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