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1/2 cup chopped parsley
Bring the parsley, onions and the water to a boil then reduce the heat, and simmer until tender, about 5 minutes. Add the white pepper, nutmeg, matzo meal, saffron, and the lemon juice.
Put all the fish pieces, head and tail as well as the steaks, into the water, adding more water to cover if necessary. Cover and poach for 10-15 minutes or until the fish is cooked. remove the steaks to a platter, arranging them in the original form of the fish.
Leave the head and tail in the broth. reduce the broth by 1/2 over a high heat, cooking about 15 minutes, then adjust the seasoning, and strain.
Return the broth to the pot, add the yolks, whisking well, and bring just to a boil. When cool chill over night. Remove the head and tail from the broth and arrange them with the fish steaks to make the original shape of the fish.
Refrigerate overnight, garnish with the onions and parsley and some of the reduced broth. Serve the fish at room temp with any
remaining broth in a separate bowl.
Posted by Elaine Radis
3 small onions, sliced in rounds
2 cups water
1 teaspoon ground white pepper
1/2 teaspoon grated nutmeg
1 tablespoon matzo meal
1 sprig saffron
juice of 3 lemons
3 egg yolks
1 3-pound carp, pike or salmon, cut into 1" steaks, reserve the head and tail
Nutritional Info Per Serving:
N/A