Halibut in a Velvet Lemon Sauce

Name: Halibut in a Velvet Lemon Sauce
Cuisine: Israeli
Ingredients: water to cover the fish, approximately 425 ml (15 fl oz); water to cover the fish, approximately 425 ml (15 fl oz); 1 large onion, peeled and thinly sliced 125 g (4 oz) sugar; 1 large onion, peeled and thinly sliced 125 g (4 oz) sugar; 2 teaspoons sea salt; pinch of white pepper; 6-8 pieces of halibut on the bone, about 700-900 g (1½-2 lb) total weight; 2 large eggs; 5 tablespoons fresh lemon juice; 2 teaspoons potato flour, mixed to a liquid with a minimum of cold water; 2 teaspoons potato flour, mixed to a liquid with a minimum of cold water; parsley; sections of fresh lemon, skin left on

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This classic anglo-Jewish passover dish should be refrigerated for 24 hours to allow the delicate sauce to flavour the fish. The contrast between the sweet-and-sour sauce and the gently flavoured fish is mouthwatering. Fresh salmon steaks may be substituted.

Ingredients

For poaching the fish

water to cover the fish, approximately 425 ml (15 fl oz)
1 large onion

Asia
Israel
Fish course
Pescatarian

Method

In a lidded pan wide enough to hold all the fish in a single layer, bring the water, onion, sugar and seasonings to the boil. (Adding the sugar at this stage greatly improves the fish without noticeably sweetening it.) Lower the heat while you prepare the fish.

Wash and salt the fish and put in the pan. Bring the poaching liquid back to the boil, then lower the heat so that it is