Ingelegde - african recipe
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Firm white fish fillets (flounder, scrod, or cod), cut into |
| 2 | Inch pieces | |
| ½ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 3 | Peppercorns | |
| 1 | Bay leaf | |
| 1 | dash | Salt |
| SAUCE | ||
| 2 | teaspoons | Vegetable oil |
| ½ | cup | Sliced onion |
| ½ | teaspoon | All-purpose flour |
| ¼ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 1 | 1/2 ts each granulated sugar and malt vinegar or cider vinegar | |
| ¼ | teaspoon | Each curry powder and salt |
| 1 | dash | Pepper |
| Lemon twists | ||
| Parsley sprig | ||
Directions
To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.
To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings.