Fish with Egg and Lemon Sauce

This is a very comforting dish with the traditional Greek Avoglemoni sauce. If you can’t go to my fishmonger, Mr Clarke, find one nearby and make a friend of him and then you can be sure of getting really fresh fish. It will be better than the ammoniac stuff which you follow your nose to in some supermarkets.


  • 4 fish steaks
  • 2-3 sticks celery or equivalent celeriac
  • 3 tbsp olive oil
  • 25g/1oz butter
  • 1 small onion, finely sliced
  • 4 tbsp white wine
  • 150ml/¼ pint water
  • chopped dill or parsley
  • salt and freshly ground pepper

For the Sauce

  • 2 egg yolks
  • juice of 1 lemon


Poach the celery or celeriac in boiling salted water for 4 minutes and drain. Heat the olive oil and butter in a heavy pan and sauté the onion until gilded but not brown. Add the wine and the water and bring to the boil, add the celery and mix well. Cover and cook gently for 5 minutes.

Add the fish and spoon over the mixture. The fish should be half immersed in the liquid, if not add a little more water. Cover and simmer gently for about 10-15 minutes, until the fish feels tender but is not overcooked. Remove from the heat and keep warm. Let it stand for 5 minutes while you make the sauce.

Using a fork beat the egg yolks with a tablespoon of water for 2 minutes, add the lemon juice and beat for a further minute. Add (one at a time) 4–5 tablespoons of juice from the fish, stirring well with a wooden spoon. Pour the sauce over the fish and shake the saucepan well to distribute. Sprinkle on dill or parsley, season to taste and return to a very low heat for 2–3 minutes, stirring gently until it thickens and taking care not to break the fish. Serve with new potatoes and a green salad.