Pescado con Lemon (Fish with Lemon)
Serves: 6
Ingredients
PreparationIngredients
Fish:
- 1 1/2 to 2 pounds salmon or halibut, sliced 1-inch thick (or use unsliced sole fillet) Add to list
- 1 1/2 to 2 cups water Add to list
- 1/2 teaspoon of sea salt Add to list
- 1/4 cup chopped parsley Add to list
- 1 tablespoon olive oil Add to list
- 2 tablespoons chopped parsley for garnish Add to list
Sauce:
- 3 tablespoons unbleached white flour Add to list
- 1/2 cup cold water Add to list
- Juice of 2 medium-sized lemons Add to list
- 2 eggs Add to list
Preparation
To make the fish
Place water, salt, parsley, oil, and fish (with skin facing up) in a deep skillet and simmer for 10 to 15 minutes until fish is thoroughly cooked. Carefully remove fish and place on serving platter, skin down. Leave cooking water in skillet.
To make the sauce
While the fish is cooking, mix flour with water. Stir until smooth. Add juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until creamy.
Slowly add flour mixture to cooking water in pan and simmer on low heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes longer until it thickens slightly.
Turn off heat and let sauce sit for a few minutes or until it thickens.
Pour over fish, garnish with parsley, and serve (either warm or cold).
Recipe by , PCC Cooks instructor
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.