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.
Step 2
Brown onion and garlic in butter, add flour and stir until lightly brown.
Step 3
Whisk in remaining measured water and add celery seed, bay, cloves, thyme, mace, paprika and salt; simmer until smooth.
Step 4
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 5
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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