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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Sainsbury6 4 Servings

INGREDIENTS

1 Fish stock, 1 3/4 pints
4 T Olive oil
1 Pinch salt
6 New potatoes or 3 large old
ones cubed
4 Medium-sized carrots
scraped
4 Medium-sized sticks of
celery cut in 5cm 2
inch
pieces
6 Onions, peeled
4 Stalks parsley
1 kg Fish steaks or fillets, cut
in serving
portions 2lb
2 Eggs, separated
1 1/2 Lemons, juice of
7 T Olive oil
3 T Lemon juice
A pinch of dried thyme
Salt and freshly ground
black peper

INSTRUCTIONS

Bring the stock, olive oil and salt to the boil in a large saucepan
and add the potatoes. Cover and cook for 6 minutes.  Add the rest of
the vegetables and parsley and cook for 6 more  minutes. Remove
vegetables with a slotted spoon and keep them covered  and warm.  Add
the fish to the pan, bring to the boil and skim if needed.  Cover and
cook briskly for 8 minutes, or 12-15 minutes for large,  whole fish.
Take the fish out carefully, particularly if whole fish have been
used, lay them on a platter surrounded by the vegetables. Cover and
keep warm. Reserve stock for making the soup.  To make the Avgolemono
sauce, beat the egg whites until they form soft  peaks. Beat the egg
yolks into the egg whites then beat in the lemon  juice.  Gradually
blend 5-6 tablespoons of the reserved stock into the egg  sauce then
pour sauce into the pan with the remaining stock. Heat  this soup
gently, stirring.  Beat the ingredients for the dressing together and
serve separately to  those who would like some on their fish.  Serve
the soup first, followed by the fish and vegetables  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 542
Calories From Fat: 370
Total Fat: 41.7g
Cholesterol: 95.5mg
Sodium: 516.3mg
Potassium: 604.4mg
Carbohydrates: 33.7g
Fiber: 2.2g
Sugar: 18.2g
Protein: 10.1g


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