CookEat Recipe
Cold Poached Fish with Spiced Egg-Yolk Sauce
Whole fish poached with onion, lemon and vinegar, chilled beneath a sweet-sour spiced sauce lightly thickened with egg yolks.
Method
Steps
Step 1
Place the cleaned fish in a fish kettle or deep pan with onion, vinegar, lemon slices, parsley, butter, salt and pepper. Add enough water to partly cover, bring to a gentle simmer and poach without a rolling boil until the thickest fish flesh reaches 70 °C.
Step 2
Carefully lift fish to a clean platter, remove any loose bones and promptly chill it. Strain about 350 mL poaching liquid into a saucepan; boil it with brown sugar, ginger, cinnamon, nutmeg and fresh lemon juice until the acidity and consistency form a light sauce.
Step 3
Beat yolks separately, temper them with some hot sauce and return to the pan over gentle heat. Stir until the egg-containing sauce reaches 74 °C without scrambling; do not boil after adding yolks.
Step 4
Chill sauce promptly to at most 4 °C. Shortly before service, pour it over the cold intact fish and add lemon slices, parsley and olives. Keep the platter cold and alert diners to remaining bones.
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