CookEat Recipe
Jewish Fish with Raisin, Mustard and Pickle Sauce
Cooked whole fish in a vinegar-lemon raisin sauce finished with pickles, sugar and egg yolks.
Method
Steps
Step 1
Season cleaned fish. Simmer vinegar, measured water, onion, parsley, thyme, butter, raisins, cloves, lemon and mustard; lower fish and poach gently until thick flesh reaches 70 °C.
Step 2
Lift fish and strain out whole cloves. Add chopped pickles and sugar to poaching liquid. Temper beaten yolks with a little hot sauce, return and heat gently to 74 °C without boiling hard.
Step 3
Spoon sauce over fish, garnish with optional parsley and serve hot; for cold service, cool promptly in shallow covered dishes and refrigerate.
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