Halibut with Egg and Lemon Sauce

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                            FOOD FUNNY
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Here's something to ponder from Rosemary Zwick:

The difference between the sun and a loaf of bread is that one
rises in the east, the other rises from the yeast.

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                            TODAY'S RECIPE
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Nutritionists tell us that healthy people can eat an egg a day
without any negative health consequences. Since there is only
about half an egg per portion in this recipe, feel free to put the
sauce on other things as often as you like.

Halibut with Egg and Lemon Sauce

2 cups (500 ml) sliced onion
1 cup (250 ml) sliced carrots
1 cup (250 ml) sliced celery
2 bay (laurel) leaves
8 whole black pepper corns
2 Tbs (30 ml) salt
4 halibut steaks, about 1 in (2.5 cm) thick (other fish, such
as salmon, flounder, cod, haddock, or flake may be used)
2 tsp (10 ml) cornstarch (cornflour)
2 eggs
4 Tbs (60 ml) fresh lemon juice

Place the onions, carrots, celery, bay leaves, peppercorns,
and salt in the bottom of a wide shallow pan. Add 4 cup (1 L)
water and bring to a boil over moderate heat. Add the fish,
plus more water if necessary to cover the fish, and simmer
(do not boil) for 10 minutes. Mix the cornstarch with a little
cold water. Ladle and strain about 2 cups (500 ml) of the
poaching liquid into a small saucepan and add the cornstarch
mixture, stirring constantly over moderate heat until it boils
and thickens. In a separate bowl beat the eggs lightly, then
add the lemon juice and beat until thoroughly combined. Add
a little of the thickened sauce to the lemon egg mixture, then
add the lemon egg mixture to the saucepan. Stir constantly
until the sauce thickens, but do not boil. Carefully lift the fish
out of the pan and serve covered with the sauce.
May be served either hot or cold.
Serves 4.
Received on Thu Sep 23 12:03:31 2010