Pescado con agristada

Yield: 8 servings

Measure Ingredient
1½ cup Water
2 tablespoons Oil
\N \N Juice of 1/2 medium sized
\N \N .lemon (reserve the other
\N \N .half for the sauce)
2 tablespoons Chopped parsley leaves
2 larges Eggs, well beaten
\N \N Juice of the remaining
\N \N 1/2 lemon
½ teaspoon Salt
2 pounds Skinless fish filets, such
\N \N .as halibut, salmon, floun-
\N \N .der, cod, stiped bass, sea
\N \N .trout, etc., cut into
\N \N .serving sized pieces
1 tablespoon Matzoh cake meal
3 tablespoons Water, approximately

POACHING LIQUID AND FISH

FOR THE SAUCE

To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet. Add the fish fillets, in one layer if possible. Bring the liquid to a boil, then lower the heat and cover the skillet. Simmer the fish for 5-10 minutes, or until 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 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 mixture. Then gradually stir in about ½ cup of the hot fish broth. Stirring constantly, add all the egg-lemon mixture back into the hot fish broth and stir over low heat until the sauce has thickened. Adjust the seasoning, if necessary. pour the sauce over the fish. Serve hot or, as is more customary, refrigerate the fish and the sauce and serve them chilled.

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