Steamed Red Snapper or Other Fillets with Hard-Cooked Egg Sauce

Name: Steamed Red Snapper or Other Fillets with Hard-Cooked Egg Sauce
Prep time: 30 min
Total time: 30 min
Ingredients: 2 extra-large eggs; 1 cup good-quality stock, any kind; Chopped fresh parsley leaves for garnish; 2 tablespoons fresh or sour cream, optional; 2 tablespoons fresh or sour cream, optional; 2 tablespoons butter; Salt and black pepper to taste; Salt and black pepper to taste; 1½ to 2 pounds fillets of red snapper, grouper, sea bass, or any other firm fish; 1½ to 2 pounds fillets of red snapper, grouper, sea bass, or any other firm fish; 1½ to 2 pounds fillets of red snapper, grouper, sea bass, or any other firm fish; 1½ to 2 pounds fillets of red snapper, grouper, sea bass, or any other firm fish

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

An unexpected but delicious use for hard-cooked eggs that, of course, can be made in advance. If you have fish stock, poach the fish in it, but if you don’t, don’t worry about it. Serve this with plain boiled potatoes.

Ingredients

2 extra-large eggs
1 cup good-quality stock, any kind
1½ to 2 pounds

Fish course
Pescatarian
Gluten-free
Eastern Europe

Method

Put the eggs in a small saucepan, add water to cover, and turn the heat to high. When the water boils, cover the pan, turn off the heat, and set a timer for 10 minutes. (Meanwhile, set up the steamer; don’t start steaming the fish, though, until the eggs are done.) When the eggs are done, cool them under cold running water, then peel and chop.
Put the stock in