3 pounds of fish cutlets
2 cups of water
1 1/2 teaspoons of salt
1 onion, separated into rings
1 lime wheel or 1 tablespoon of vinegar
some parsley and thyme leaves
1/4 teaspoon of black pepper
1 bay leaf
Sauce:
1/4 cup of butter or margarine
1/4 cup of wheat flour
salt and white pepper, to taste
2 cups of milk
1/2 cup of heavy cream
2 tablespoons of lemon juice
4 hard-boiled eggs, chopped
1/4 cup of red bell pepper, cooked and chopped or in brine
3 pounds of fish cutlets
2 cups of water
1 1/2 teaspoons of salt
1 onion, separated into rings
1 lime wheel or 1 tablespoon of vinegar
some parsley and thyme leaves
1/4 teaspoon of black pepper
1 bay leaf
Sauce:
1/4 cup of butter or margarine
1/4 cup of wheat flour
salt and white pepper, to taste
2 cups of milk
1/2 cup of heavy cream
2 tablespoons of lemon juice
4 hard-boiled eggs, chopped
1/4 cup of red bell pepper, cooked and chopped or in brine
Combine all ingredients, except for the fish, in a saucepan
Bring to a boil and then reduce heat
Simmer for 5 minutes and adjust heat as needed
Wash the fish cutlets under running water and add them to the saucepan
Cover and simmer for 10 minutes or until the fish is cooked through, testing with a fork
If the cutlets are too thick, flip them once during cooking
Do not overcook the fish
For the sauce, melt the butter or margarine in a pan
Add the flour, salt, and pepper, whisking well
Gradually add the milk, heavy cream, and lemon juice, whisking constantly until thickened
Add the chopped eggs, bell pepper, and a bay leaf
The sauce should yield 1 3/4 cups
Serve in 15 minutes.
