| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 3 |
|
Sticks celery; cut in 7cm (3inch) |
|
|
; lengths |
| 4 |
|
2.5 cm; (1 inch) thick |
|
|
; steaks of fish, |
|
|
; weighing about 1kg |
|
|
; (2lb) in total |
| 25 |
g |
Butter; (1oz) |
| 2 |
tb |
Corn or groundnut oil |
| 3 |
tb |
White wine; (optional) |
| 150 |
ml |
Fish or celery stock; ( 1/4 pint) |
|
|
A sprig of dill; fennel, or |
|
|
; flat-leaved |
|
|
; (continental) |
|
|
; parsley |
|
|
Salt to taste |
| 2 |
|
Egg yolks |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
GENERAL
FOR THE AVGOLEMONO SAUCE
Quarter the pieces of celery lengthways. Cook the celery in boiling water
for 4-6 minutes and strain it, reserving some stock for the fish if you
have no fish stock.
Saut. the fish steaks lightly on both sides in the butter and oil, in a
large frying pan that will take them all in one layer.
Add the wine if using it, the stock and salt and cook gently for 4 minutes,
basting the fish occasionally and being careful not to let it disintegrate,
particularly if it is cod, which flakes quickly.
Turn each fish steak over, arrange the celery around the fish and cook for
4 more minutes.
Remove pan from the heat to cool while making the sauce.
To make the Avgolemono sauce, beat the egg yolks with the lemon juice; then
slowly add 2-3 tablespoons of the cooled fish liquor.
Gently stir this sauce back into the pan with the fish, then reheat gently
without allowing it to boil. Garnish with a sprig of dill, fennel or
parsley.
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