Scharfe fish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Onions -- sliced | |
| 3 | Carrots -- sliced | |
| 2 | Celery stalks -- sliced | |
| 3 | cups | Water |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 6 | slices | Pike |
| 2 | Egg yolks | |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Chopped parsley |
Directions
Combine the onions, carrots, celery, water, salt and pepper in a saucepan.
Bring to a boil and add the fish. Cover and cook over low heat 30 minutes. Transfer fish to a platter and strain the stock. Beat the egg yolks and lemon juice in a small saucepan. Gradually add the stock, mixing steadily. Cook over low heat, stirring steadily until it thickens, but do not let boil. Pour over the fish. Sprinkle with the parsl
Recipe By : Jennie Grossinger - "The Art Of Jewish