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Title: Pescado Con Agristada
Categories: Jewish
Yield: 8 Servings
| POACHING LIQUID AND FISH | ||
| 1 1/2 | c | Water |
| 2 | tb | Oil |
| Juice of 1/2 medium sized | ||
| .lemon (reserve the other | ||
| .half for the sauce) | ||
| 2 | tb | Chopped parsley leaves |
| 1/2 | ts | Salt |
| 2 | lb | Skinless fish filets, such |
| .as halibut, salmon, floun- | ||
| .der, cod, stiped bass, sea | ||
| .trout, etc., cut into | ||
| .serving sized pieces | ||
| FOR THE SAUCE | ||
| 2 | lg | Eggs, well beaten |
| Juice of the remaining | ||
| 1/2 lemon | ||
| 1 | tb | Matzoh cake meal |
| 3 | tb | Water, approximately |
To poach the fish, combine the water, lemon juice, parsley, salt and pepper in a large deep skillet. Add the fish fillets, in one layer if possible. Bring the liquid to a boil, then lower the heat and cover the skillet. Simmer the fish for 5-10 minutes, or until it is just cooked through but not falling apart. (If the fillets are thick, carefully turn them once during the poaching). Use a slotted spoon to transfer the fish to a deep serving dish. Reserve the broth.
For the sauce, beat the eggs and lemon juice together in a medium bowl. In a small bowl, mix the cake meal and water to make a creamy paste. Stir the paste into the egg-lemon mixture. Then gradually stir in about 1/2 cup of the hot fish broth. Stirring constantly, add all the egg-lemon mixture back into the hot fish broth and stir over low heat until the sauce has thickened. Adjust the seasoning, if necessary. pour the sauce over the fish. Serve hot or, as is more customary, refrigerate the fish and the sauce and serve them chilled.
AUTHOR'S NOTE: Among the Sephardim from Turkey and Greece, this is the traditional fish course for the Seder dinner on "la prima noche de Pesach" ~- the first night of Pesach. It is also served on Shabbat. Agristada is the Judeo-Spanish term for a lemony yellow sauce thickened with eggs, called avgolemono in Greek.
As with many other Sephardic fish dishes, this one may be made ahead and chilled before serving, making it particularily convenient for a Seder meal.
Source: The Jewish Holiday Cookbook, Gloria Kaufer Greene, Author Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
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