Fish Fingers with Egg Sauce

Name: Fish Fingers with Egg Sauce
Yield: 4
Ingredients: 700g of cod fish fillets; salt to taste; 2 tablespoons of lemon juice; 1/2 cup of water; Sauce:; 2 eggs; 1 cup of water; salt to taste; 1 tablespoon of cornstarch; 1 tablespoon of finely chopped onion; 1 tablespoon of lemon juice; 4 canned pickled cucumbers (140g) finely chopped; 1 tablespoon of chopped fresh parsley

1
700g of cod fish fillets
2
salt to taste
3
2 tablespoons of lemon juice
4
1/2 cup of water
5
Sauce:
6
2 eggs
7
1 cup of water
8
salt to taste
9
1 tablespoon of cornstarch
10
1 tablespoon of finely chopped onion
11
1 tablespoon of lemon juice
12
4 canned pickled cucumbers (140g) finely chopped
13
1 tablespoon of chopped fresh parsley

Ingredients

1
700g of cod fish fillets
2
salt to taste
3
2 tablespoons of lemon juice
4
1/2 cup of water
5
Sauce:
6
2 eggs
7
1 cup of water
8
salt to taste
9
1 tablespoon of cornstarch
10
1 tablespoon of finely chopped onion
11
1 tablespoon of lemon juice
12
4 canned pickled cucumbers (140g) finely chopped
13
1 tablespoon of chopped fresh parsley

Directions

1
Season the fish fillets with salt and lemon juice
2
In a large frying pan, add water and fish fillets
3
Bring to a boil and cook for 3 minutes
4
Flip the fish once using a spatula, being careful not to break it apart
5
Remove from the frying pan and place in a serving dish
6
Cover and keep warm
7
For the sauce: mix eggs, water, and salt to taste in a saucepan
8
Simmer over low heat, stirring until thickened slightly
9
Add cornstarch dissolved in a little water and onion, and stir until a cream forms
10
Add lemon juice, pickled cucumbers, and parsley, and stir well
11
Serve over the fish fillets
12
Serves 4.