John Myers
Ingredients for 4 servings:
- 750 g fish fillet(s)
- some lemon juice or vinegar
- some salt
- 40 g butter or margarine
- 50 g wheat flour
- 500 ml water
- 1 tsp capers
- some salt
- 1 tbsp lemon juice, or white wine
- 2 egg yolks
- 2 tbsp water, for whisking
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Drizzle the fillet with lemon juice (or vinegar), let stand for about 30 minutes, dry thoroughly, season with salt, and cut into fairly small pieces. For the fricassee sauce, melt the fat and heat the flour in it, stirring constantly, until it turns light yellow. To avoid lumps, gradually add the water, whisk, and cook thoroughly. Add the fish cubes to the boiling sauce and cook for 15-20 minutes, first on speed 1 and then on speed 0. Then stir the capers into the fricassee, season with salt and lemon juice (or wine), and finish with the beaten egg yolk. Serve the fricassee in the rice crust as desired and garnish with lemon wedges, parsley, and tomatoes.
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