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Halibut or Salmon in Velvet Lemon Sauce (P, KLP, TNT)
Source: Evelyn Rose
Serves: 6 main dish servings, or 12 appetizers

1 large onion, thinly sliced
1/4 cup sugar
2 teaspoons sea salt
Pinch white pepper
2 pounds bone-in halibut or salmon steaks (6 to 8 pieces)
2 large eggs
5 tablespoons fresh lemon juice
2 teaspoons potato starch mixed to a cream with a minimum of water
Curly parsley sprigs
Fresh lemon, rind on, thinly sectioned

In a lidded skillet, large enough to hold all the fish in 1 layer, bring 2 cups water, the onion, sugar, salt and pepper to the boil, adding the sugar at this stage greatly improves the fish without noticeably sweetening it. Lower the heat while you prepare the fish.

Wash and salt the fish and put in the skillet. Bring the poaching liquid back to the boil, then lower the heat so it is barely bubbling. Partly cover and simmer very gently for 20 minutes.

Lift out the fish with a slotted spoon or fish slice, draining any liquid back into the skillet. Place the fish in an oval serving dish about 1"1/2" deep. Remove any skin but leave the bone, then leave to cool while you make the sauce.

To make the sauce, boil the remaining fish poaching liquid for 3 minutes to concentrate the flavor, then strain it and measure out 1 cupful.

Beat the eggs thoroughly with a rotary whisk, then whisk in the cup of fish liquid, the lemon juice, and the potato starch cream. Alternatively, mix all the ingredients for 10 seconds in a food processor or blender. This makes it easier to thicken the sauce without fear of its curdling. (Debbie's note: I use the latter method with great success!)

Put this liquid in a thick-bottom saucepan and cook gently over slow heat until the sauce thickens to the consistency of a coating custard - you will need to stir it constantly. Do not let it boil or the eggs may curdle.

To make the sauce in the microwave, cook the blended ingredients, uncovered, in a jug or bowl on 50% power for 2 minutes; whisk well, then cook for a further 2-3 minutes, until thickened.

Taste the sauce and add extra lemon juice, if necessary, to make it equally sweet and sour. Pour the sauce over the fish, coating it completely. Leave in the refrigerator overnight, or up to 4 days, covered with aluminum foil. (Debbie's note: I use plastic wrap and a lidded casserole. This contains the fish smell well enough that my husband, who is sensitive to smells, didn't know there was fish in the fridge at all!)

Serve at room temperature, garnished with the parsley and lemon sections.

Poster's Notes:
This makes a great appetizer or part of a first course at a Seder.

Posted by Debbie Sichel

Nutritional Info Per Serving: N/A