Stewed Halibut with Egg and Lemon Sauce

Another recipe, traditional this time, maybe even very old, for Pesach

We always had this at home for Pesach. When I was catering in the UK we were asked to prepare a meal for a silver wedding. The only problem was that the hotel where they were holding the event wouldn’t allow any hot food whatsoever.

The “bride and groom” wanted a milky/pareve meal. One of the items we prepared was the recipe below, but obviously, served cold. For me, it was something I had never served before and also, a strange taste indeed. However, the guests loved it.

So here it is, it’s up to you if you serve it hold or cold. Maybe even be a nice starter for your seder.

STEWED HALIBUT WITH EGG AND LEMON SAUCE

Ingredients:

  • 1 cup carrots sliced
  • 1 cup onion sliced
  • 1 cup celery sliced
  • 2 leaves bay
  • 8 whole black pepper corns
  • 1 tsp salt
  • 4 in halibut steaks
  • 2 tspns Potato Flour
  • 2 large eggs
  • 4 tbsp lemon juice from fresh lemons

Instructions:

  1. Place the onions, carrots, celery, bay leaves, peppercorns, and salt in the bottom of a wide shallow pan.
  2. Add 4 cup water and bring to a boil gently
  3. Add the fish, plus some more water if necessary to cover the fish, and simmer (do not boil) for 10 minutes.
  4. Mix the potato flour with a little cold water.
  5. Strain off 2 cups (500 ml) of the poaching liquid into a small saucepan and add the potato flour mixture, stirring constantly over moderate heat until it boils and thickens.
  6. In a separate bowl beat the eggs lightly, then add the lemon juice and beat until thoroughly combined.
  7. Add a little of the thickened sauce to the lemon egg mixture, then add the lemon egg mixture to the saucepan.
  8. Stir constantly until the sauce thickens, but DO NOT BOIL.
  9. Carefully lift the fish out of the pan and serve covered with the sauce.