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Name: Pescado Con Agristada
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 lb Skinless fish filets, such; .as halibut, salmon, floun-; .lemon (reserve the other; 1 1/2 c Water; 2 tb Chopped parsley leaves; .der, cod, stiped bass, sea; .half for the sauce); 1/2 1/2 lemon; .trout, etc., cut into; Juice of 1/2 medium sized; 2 lg Eggs, well beaten; 2 tb Vegetable oil; .serving sized pieces; Juice of the remaining; 1/2 ts Salt; 3 tb Water, approximately; 1 tb Matzoh cake meal

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INGREDIENTS

2 lb Skinless fish filets, such
.as halibut, salmon, floun-
.lemon (reserve the other
1 1/2 c Water
2 tb Chopped parsley leaves
.der, cod, stiped bass, sea
.half for the sauce)
1/2 1/2 lemon
.trout, etc., cut into
Juice of 1/2 medium sized
FOR THE SAUCE
2 lg Eggs, well beaten
POACHING LIQUID AND FISH
2 tb Vegetable oil
.serving sized pieces
Juice of the remaining
1/2 ts Salt
3 tb Water, approximately
1 tb Matzoh cake meal

INSTRUCTIONS

To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet. Add the fish fillets, in one layer if possible. Bring the liquid to a boil, then lower the heat and cover the skillet. Simmer the fish for 5-10 minutes, or until it is just cooked through but not falling apart. (If the fillets are thick, carefully turn them once during the poaching). Use a slotted spoon to transfer the fish to a deep serving dish. Reserve the broth. For the sauce, beat the eggs and lemon juice together in a medium bowl. In a small bowl, mix the cake meal and water to make a creamy paste. Stir the paste into the egg-lemon mixture. Then gradually stir in about 1/2 cup of the hot fish broth. Stirring constantly, add all the egg-lemon mixture back into the hot fish broth and stir over low heat until the sauce has thickened. Adjust the seasoning, if necessary. pour the sauce over the fish. Serve hot or, as is more customary, refrigerate the fish and the sauce and serve them chilled.

NOTES

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Pescado Con Agristada

2 lb Skinless fish filets, such
 .as halibut, salmon, floun-
 .lemon (reserve the other
1 1/2 c Water
2 tb Chopped parsley leaves
 .der, cod, stiped bass, sea
 .half for the sauce)
1/2 1/2 lemon
 .trout, etc., cut into
 Juice of 1/2 medium sized
 FOR THE SAUCE
2 lg Eggs, well beaten
 POACHING LIQUID AND FISH
2 tb Vegetable oil
 .serving sized pieces
 Juice of the remaining
1/2 ts Salt
3 tb Water, approximately
1 tb Matzoh cake meal

To poach the fish, combine the water, lemon juice, parsley, salt and pepper  in a large deep skillet. Add the fish fillets, in one layer if possible.  Bring the liquid to a boil, then lower the heat and cover the skillet.  Simmer the fish for 5-10 minutes, or until it is just cooked through but  not falling apart. (If the fillets are thick, carefully turn them once  during the poaching). Use a slotted spoon to transfer the fish to a deep  serving dish. Reserve the broth. For the sauce, beat the eggs and lemon  juice together in a medium bowl. In a small bowl, mix the cake meal and  water to make a creamy paste. Stir the paste into the egg-lemon mixture.  Then gradually stir in about 1/2 cup of the hot fish broth. Stirring  constantly, add all the egg-lemon mixture back into the hot fish broth and  stir over low heat until the sauce has thickened. Adjust the seasoning, if  necessary. pour the sauce over the fish. Serve hot or, as is more  customary, refrigerate the fish and the sauce and serve them chilled.

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Nutrition

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Serving Size: 1 Serving (140g)
Recipe Makes: 8 Servings

Calories: 28
Calories from Fat: 21 (75%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 6.9mg		0 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 28

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