Fish with Egg and Lemon Sauce

Name: Fish with Egg and Lemon Sauce
Ingredients: 4 fish steaks; salt and freshly ground pepper; chopped dill or parsley; 2-3 sticks celery or equivalent celeriac; juice of 1 lemon; 1 small onion, finely sliced; 150ml/¼ pint water; 4 tbsp white wine; 2 egg yolks; 25g/1oz butter; 3 tbsp olive oil

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

4 fish steaks
2-3 sticks celery or equivalent celeriac
3 tbsp olive oi

Sauce
Pescatarian
Gluten-free
Spicy

Method

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