Fish in lemon sauce
Description
The dish is prepared without unnecessary complications. There is nothing difficult about it. The finished dish can be served at the table.
Instructions
- 1
Step 1
Thaw the selected fish fillet and cut it into large portion pieces.
- 2
Step 2
Place the fillet in a single layer on the skillet. Season with salt and pepper.
- 3
Step 3
Place the coarsely chopped carrots and onions on top of the fish, add bay leaf. Pour boiling water over the fish, just enough to cover the fillets slightly. Cover the pan with a lid and place over low heat. Once the water boils, let the fish simmer gently for 10 minutes.
- 4
Step 4
Using a skimmer, remove the fish and place it onto a plate. Cover with a lid so the fish fillet stays warm.
- 5
Step 5
We prepare the lemon sauce. Separate the eggs into yolks and whites. Add cornstarch and milk to the yolks, and whisk with a whisk.
- 6
Step 6
Pour the resulting milk-egg mixture into the fish broth remaining in the skillet. First, remove the bay leaf, onion, and carrot from the broth. Simmer the sauce until it thickens to a consistency similar to sour cream. Squeeze the juice of half a lemon into the sauce.
- 7
Step 7
Simmer the already fried fish in the sauce for a few minutes.
- 8
Step 8
Place the fish fillet on a plate and pour the sauce from the skillet over the top. Garnish the dish to your liking.