FISH: HALIBUT IN A VELVET LEMON SAUCE - pareve

Posted by : Karen Selwyn

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  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.

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