Yield: 6 servings
1 1/2–2 lbs (680–910g) salmon or halibut, sliced 1-inch (2.5-cm) thick (or use unsliced sole fillet)
1 1/2–2 cups (360–480mL) water
1/2 tsp (3g) of sea salt
1/4 cup (5g) chopped parsley
1 Tbs (15mL) olive oil
2 Tbs (5g) of chopped parsley for garnish
3 Tbs (25g) of unbleached white flour
1/2 cup (120mL) cold water
Juice of 2 medium-sized lemons
To make the fish:
Place water, salt, parsley, oil, and fish (with skin facing up) in a deep skillet and simmer for 10–15 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).
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.