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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from Pan American's Complete Round the World Cookbook. I've reduced the cooking time from the original recipe. Ingredients:
6 fish fillets (any white fish) |
2 teaspoons salt |
3 tablespoons butter |
2 onions, thinly sliced |
1/2 teaspoon pepper |
1/2 teaspoon powdered ginger |
1 dash mace |
2 cups water |
1/3 cup lemon juice |
2 tablespoons lemon zest, grated |
2 eggs, beaten |
2 tablespoons flour |
1/2 teaspoon saffron |
2 tablespoons parsley, chopped |
Directions:
1. Sprinkle salt over fish.
2. Melt butter in a saucepan.
3. Add onions and saute for 5 minutes.
4. Add fish and cook until slightly browned, 1-2 minutes.
5. Add pepper, ginger, mace and water.
6. Cover and cook over low heat until fish is cooked through, about 10-15 minutes.
7. Add lemon juice and zest and stir.
8. Remove to a plate and keep warm, reserving 1/2 cup cooking liquid.
9. Beat eggs, flour, saffron and parsley together.
10. Add the reserved cooking liquid, beating constantly.
11. Pour back into pan, stirring constantly.
12. Cook over very low heat, stirring constantly, until thickened. Do not boil.
13. Pour sauce over fish.
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