"Cream Lemon Fish Is The Best..."


Boil the sliced fish until tender, in enough water to cover, to which a lump of butter, half a cupful of vinegar, and salt and pepper have been added.

Beat the yolks of two eggs and two teaspoonfuls of sugar, and add the juice of one lemon.

Take the fish out of the water, and put on the platter in which it is to be served.

Thicken the gravy with flour that has first been dissolved in a little water.

When thick, pour two cupfuls of the gravy over the eggs and lemon, stirring all the time.

When cold, add one-half cupful of cream whipped stiff, and pour over the fish.

To make the sauce:

While the fish is cooking, mix flour with water. Stir until smooth. Add juice of lemons to well-beaten eggs. Add lemon and eggs to flour mixture and stir until creamy.

Slowly add flour mixture to cooking water in pan and simmer on low heat, stirring continuously until it comes to a boil. Allow to cook for 1–2 minutes longer until it thickens slightly.

Turn off heat and let sauce sit for a few minutes or until it thickens.

Pour over fish, garnish with parsley, and serve (either warm or cold).

Recipe by Julie Negrin

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