Cod in Egg-Lemon Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion, sliced
- 1lemon, sliced
- 1bay leaf
- 1teaspoon salt
- 6peppercorns
- 2cups water
- 1½pounds cod or scrod fillets
- 3eggs
- 2teaspoons cornstarch
- Juice of two lemons
Nutritional analysis per serving (4 servings)
228 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 36 grams protein; 728 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole. Add the water, bring to a simmer and cook for five minutes. Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes. Remove the fish to a platter, cover with foil and keep warm.
- Step 2
Strain the cooking liquid into a small sauce pan and bring to a boil. Cook until it is reduced to one cup.
- Step 3
Beat eggs lightly. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
- Step 4
Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth. Pour over fish and serve at once.
Private Notes
Comments
The sauce should have been tempered into the egg-lemon mixture, then put back on the stove to thicken. Would get more than 3 stars if it had instructed properly.
My sauce was a bit bitter. Why was that?