CookEat Recipe
Russian White Fish in Spiced Egg-Yolk Sauce
Pieces of white fish simmered in a browned onion-flour sauce, then covered with a hot parsley egg-yolk liaison.
Method
Steps
Step 1
Lightly salt fish and refrigerate while preparing sauce. Reserve a spoonful of the measured water for yolks. Brown onion and garlic in butter, add flour and stir until lightly brown. Whisk in remaining measured water and add celery seed, bay, cloves, thyme, mace, paprika and salt; simmer until smooth.
Step 2
Add fish pieces, season with pepper and ginger, and simmer gently until a thick piece reaches 70 °C. Lift fish onto a warm platter. Remove bay and cloves.
Step 3
Whisk yolks with the reserved cool water, temper with hot sauce, then return to low heat and stir until sauce reaches 74 °C without curdling. Stir in chopped parsley, pour over fish and add lemon slices and parsley sprigs.
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