RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn FISH: HALIBUT IN A VELVET LEMON SAUCE - pareve
This classic Passover dish from Evelyn Rose needs to be refrigerated at least 24 hours and up to 4 days before serving. Original source: "Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes" by Evelyn Rose Current source: "Two Jewish Cookbooks Present a Blend of Tradition and Innovation" Karola Saekel SAN FRANCISCO EXAMINER (on-line edition) Serves 6 to 8. INGREDIENTS: 1 large onion, thinly sliced 1/4 cup sugar 2 teaspoons sea salt Pinch white pepper 1 1/2 to 2 pounds bone-in halibut, about 6 to 8 pieces (salmon steaks may be substituted) The Sauce 2 large eggs 5 tablespoons fresh lemon juice 2 teaspoons potato starch, mixed to a cream with the minimum of water The Garnish Curly parsley Sections of fresh lemon, skin left on INSTRUCTIONS: 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 ½ inches deep. Remove any skin but leave in 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 sauce ingredients for 10 seconds in a food processor or blender. This makes it easier to thicken the sauce without fear of its curdling. Put this liquid in a thick-bottom saucepan and cook gently over low 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 percent power for 2 minutes; whisk well, then cook for a further 2 to 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, covered with aluminum foil. Serve at room temperature, garnished with the parsley and lemon sections.
