Fish with herbs and egg-lemon sauce
Cooking time45 minutes
Prep time10 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 4 portions of fish filler
- 600 gr. herbs (chicory, spiny chicory, endive)
- 2 scallions, minced
- 2 leeks, sliced
- 2 bunches of celery, minced
- 500 ml. vegetable broth or water
- 50 ml. Altis Traditional Extra Virgin Oil
- 2 lemons
- 2 eggs
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- We boil the herbs for 5΄ in hot water and drain them.
- In a shallow saucepan, we saute the onions, scallions and celery in the olive oil for 2΄.
- We add the herbs, broth, salt and pepper, and let the food simmer for about 35’; if necessary, we add a little more water.
- Then we add the fillets and continue cooking for 10΄; we remove the food from the heat and prepare the egg-lemon sauce.
- In a bowl, we whisk the eggs, add the lemon juice and some liquids from the cooking food.
- We pour the mix over the food, and then serve with extra lemon.
- Instead of the egg-lemon sauce, we can prepare a flour sauce as follows:
We mix 1 level teaspoon flour with the lemon juice, pour it over the food and continue to cook for another 5΄.
