Title: STEWED FISH A LA JUIVE
Categories: Jewish, Nathan, Seafood
Yield: 6 servings
-PAT DWIGANS FWDS07A
1/2 c Choppe parsley
3 sm Onions, sliced in rounds
2 c Water
1 ts Ground white pepper
1/2 ts Grated nutmeg
1 tb Matzah meal
1 Sprig saffron
Juice of 3 lemons
3 Egg yolks
1 3 lb carp, pike or salmon,
Cut into 1 inch steaks,
Reserve the head and tail
Bring the parsley, onions and the water to a boil then
reduce the heat, and simmer until tender, about 5
minutes. Add the white pepper, nutmeg, matzah meal,
saffron, and the lemon juice. Put all the fish pieces,
head and tail as well as the steaks, into the water,
adding more water to cover if necessary. Cover and
poach for 10-15 minutes or until the fish is cooked.
remove the steaks to a platter, arranging them in the
original form of the fish. Leave the head and tail in
the broth. reduce the broth by 1/2 over a high heat,
cooking about 15 minutes, then adjust the seasoning,
and strain. Return the broth to the pot, add the
yolks, whisking well, and bring just to a boil. When
cool chill over night. Remove the head and tail from
the broth and arrange them with the fish steaks to
make the original shape of the fish. Refrigerate
overnight, Garnish with the onions and parsley and
some of the reduced broth. Serve the fish at room temp
with any remianing broth in a separate bowl.
