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Poached Fish With Egg Sauce

Ingredients
  Pike/Other fish 3 Pound
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Egg yolk 1
  Salt To Taste
  Pepper To Taste
Directions

1. Clean the fish and wrap in cheesecloth.
2. Lower into boiling salted water or Court Bouillon; simmer about 30 minutes.
3. Reserve 1 cup stock.
4. Melt butter, stir in flour and seasoning.
5. Add fish stock gradually, stirring constantly.
6. Cook until thickened.
7. Remove from heat; blend thoroughly with beaten egg yolk.
8. Pour immediately over cooked fish.
9. Serve garnished with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
8

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Average: 4.3 (11 votes)