This is a very comforting dish with the traditional Greek Avoglemoni sauce. If you can’t go to my fishmonger, Mr
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)
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.