Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
- Add the quartered egg and process briefly until coarsely blended.
- Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
- Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 678 milligrams, Sugar 2 grams, TransFat 0 grams
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