Lemon-Cooked Fish

Name: Lemon-Cooked Fish
Yield: 6
Ingredients: 1 1/2 kg of fish; 1/4 cup of lemon juice; rind and pulp of 1 lemon; 2 eggs; 1 cup of the broth in which the fish was cooked; 1/2 teaspoon of salt; 1 tablespoon of chopped parsley

1
1 1/2 kg of fish
2
1/4 cup of lemon juice
3
rind and pulp of 1 lemon
4
2 eggs
5
1 cup of the broth in which the fish was cooked
6
1/2 teaspoon of salt
7
1 tablespoon of chopped parsley

Ingredients

1
1 1/2 kg of fish
2
1/4 cup of lemon juice
3
rind and pulp of 1 lemon
4
2 eggs
5
1 cup of the broth in which the fish was cooked
6
1/2 teaspoon of salt
7
1 tablespoon of chopped parsley

Directions

1
Cook the fish for 30 minutes, in water seasoned with salt, pepper, and onion, remove any bones and skin, if necessary, and arrange on a platter
2
Mix the lemon juice, pulp, and rind with the well-beaten eggs
3
Strain the cooking broth and reserve 1 cup
4
Add the egg mixture gradually, stirring continuously
5
Add parsley and taste for seasoning
6
Serve over the fish
7
Serve chilled
8
Serves 6.