COD IN EGG-LEMON SAUCE
Provided by Florence Fabricant
Categories dinner, weekday, casseroles, main course
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 10
Steps:
- Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole. Add the water, bring to a simmer and cook for five minutes. Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes. Remove the fish to a platter, cover with foil and keep warm.
- Strain the cooking liquid into a small sauce pan and bring to a boil. Cook until it is reduced to one cup.
- Beat eggs lightly. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
- Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth. Pour over fish and serve at once.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 726 milligrams, Sugar 3 grams, TransFat 0 grams
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