Scharfe fish

Yield: 6 servings

Measure Ingredient
3 \N Onions -- sliced
3 \N Carrots -- sliced
2 \N Celery stalks -- sliced
3 cups Water
2 teaspoons Salt
¼ teaspoon Pepper
6 slices Pike
2 \N Egg yolks
2 tablespoons Lemon juice
2 tablespoons Chopped parsley

Combine the onions, carrots, celery, water, salt and pepper in a saucepan.

Bring to a boil and add the fish. Cover and cook over low heat 30 minutes. Transfer fish to a platter and strain the stock. Beat the egg yolks and lemon juice in a small saucepan. Gradually add the stock, mixing steadily. Cook over low heat, stirring steadily until it thickens, but do not let boil. Pour over the fish. Sprinkle with the parsl

Recipe By : Jennie Grossinger - "The Art Of Jewish

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