CookEat Recipe
Dutch Stewed Fish with Pickle and Egg Sauce
Poached whole fish finished in a lemon, pickle and mustard sauce thickened with cooked yolks and egg.
Method
Steps
Step 1
Place the cleaned fish in a wide covered poaching pan with onion, celery, half the parsley, 14 g butter, salt, pepper and water. Bring just to a simmer and cook gently until fish reaches at least 70 °C; lift carefully to a warm platter and strain about 350 mL broth.
Step 2
Bring the strained broth to a simmer with chopped pickles, lemon zest and juice, vinegar and remaining butter. Simmer 3 minutes. Mash fully hard-boiled yolks with the raw egg and mustard in a heatproof bowl.
Step 3
Slowly whisk some hot sauce into the egg mixture, then return it to the pan. Stir continuously on low heat, checking that the entire sauce reaches 74 °C without scrambling; do not boil it hard. Adjust salt and pepper only after tasting the sharp sauce.
Step 4
Return fish to the hot sauce for a brief 2–4 minute finish, handling carefully; the source calls for ten minutes but that may overcook an already-done fish. Sprinkle the remaining parsley and serve hot.
Cooked it? Rate it.
Cooked 0 times