Recipe - Pescado Con Agristada

POACHING LIQUID AND FISH
1 One half cup Water
2 tablespoon Oil
Juice of One half medium sized
.lemon (reserve the other
.half for the sauce)
2 tablespoon Chopped parsley leaves
One half teaspoon Salt
2 pound Skinless fish filets, such
.as halibut, salmon, floun
.der, cod, stiped bass, sea
.trout, etc., cut into
.serving sized pieces

FOR THE SAUCE
2 lg Eggs, well beaten
Juice of the remaining
One half lemon
1 tablespoon Matzoh cake meal
3 tablespoon Water, approximately

To poach the fish, combine the water, lemon juice, parsley, salt and pepper
in a large deep skillet. Add the fish fillets, in one layer if possible.
Bring the liquid to a boil, then lower the heat and cover the skillet.
Simmer the fish for 510 minutes, or until it is just cooked through but
not falling apart. (If the fillets are thick, carefully turn them once
during the poaching). Use a slotted spoon to transfer the fish to a deep
serving dish. Reserve the broth. For the sauce, beat the eggs and lemon
juice together in a medium bowl. In a small bowl, mix the cake meal and
water to make a creamy paste. Stir the paste into the egglemon mixture.
Then gradually stir in about One half cup of the hot fish broth. Stirring
constantly, add all the egglemon mixture back into the hot fish broth and
stir over low heat until the sauce has thickened. Adjust the seasoning, if
necessary. pour the sauce over the fish. Serve hot or, as is more
customary, refrigerate the fish and the sauce and serve them chilled.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini