500 g of fish fillets (lingcod, cod, halibut)
2 tablespoons of lemon juice
salt and pepper to taste
1 medium onion, sliced
2 tablespoons of butter or margarine
2 tablespoons of chopped parsley
1/2 cup of coconut milk
1 1/2 tablespoons of tomato extract (optional)
For the sauce:
4 egg yolks passed through a sieve
2 tablespoons of butter or margarine
salt to taste
2 tablespoons of lemon juice
500 g of fish fillets (lingcod, cod, halibut)
2 tablespoons of lemon juice
salt and pepper to taste
1 medium onion, sliced
2 tablespoons of butter or margarine
2 tablespoons of chopped parsley
1/2 cup of coconut milk
1 1/2 tablespoons of tomato extract (optional)
For the sauce:
4 egg yolks passed through a sieve
2 tablespoons of butter or margarine
salt to taste
2 tablespoons of lemon juice
Cut the fish into pieces and season with salt, pepper, and lemon juice
In a covered skillet, sauté the onion in butter over low heat, stirring occasionally until golden
Add the fish, parsley, coconut milk, and tomato extract
Cook for 5 minutes, stirring occasionally
Remove from heat, transfer to a blender, add the eggs, flour, and blend well
Return to the skillet and cook, stirring constantly, until thickened
Transfer to a bowl, add the whipped egg whites, and fold gently
Let cool
Prepare the sauce: combine all ingredients in a small saucepan and heat over low heat, stirring constantly, until thickened
Do not let boil
Serve with 1 tablespoon of this sauce per serving for 6 people.
