Title: Piskado Con Uevo I Limon (Fillet of Fish in E
Categories: Jewish Sephardic Turkish Fish
Yield: 8 Servings

2		Lemon
3	c	Water
1/2	ts	Salt
1/2	c	Parsley, minced
1	tb	Corn or sunflower oil
2	lb	Fillet of flounder, sea bass or similar fish
3		Egg yolks

The egg-lemon sauces are classic in Greek and Turkish cooking, seeming more Greek to me than Turkish. For American kitchen fillet rather than whole fish is suggested since it is more easily served. The whole fish when prepared in this recipe can be served with impressive flare and would, of course, be nearer to old way of home cooking.

1. Using a pan large enough to hold all fish in one layer, pour in juice of 1 lemon, about 3 tbs, water, salt, parsley, and oil. Bring to a boil and simmer over moderate heat for 5 minutes. Arrange fish fillets in sauce and simmer, uncovered, for for 10 minutes, baste now and then.

2. Beat egg yolks and juice of other lemon together. Continue to beat as you slowly add 1 cup of warm fish sauce to the yolks. When egg-lemon sauce thickens, add it to pan with the fish and simmer over low heat for 3 minutes. Shake pan several times to integrate seasonings. Remove fish to a serving platter and cool sauce.

3: Beat fish sauce with incorporated egg yolks and lemon juice until smooth, perhaps 2 or 3 minutes. Pour this over fish and refrigerate for several hours before serving. The sauce, now cold, converts to a mousse-like consistency. Serve cold.

NOTE: My teacher in Istanbul related that her mother and grandmother did all beating with a wooden spoon, which was arm-breaking and took longer than a processor would. Now, of course, modern kitchen equipment gives us results that are not inferior to old-time methods. However, if you do not have a processor, I suggest you use a whisk or old-fashioned eggbeater.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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