LEMON FISH

Contributed by Gistava Andersen, Valkyrien Lodge #1, Seattle, WA

  • about 2 pounds fresh white fish
  • 1/4 cup butter
  • 1 medium onion, sliced thin
  • vinegar [ca. 2 cups]
  • 1 Tbsp. dry mustard
  • water as needed
  • 5 egg yolks juice of 3 lemons
  • fresh parsley, chopped (optional)
Lemon Fish
  1. Take a white fish [such as true cod, ling cod, haddock or halibut] and cut into [serving sized] pieces.
  2. Meanwhile, put butter in pan with onions. Let simmer about 10 minutes. Do not brown.
  3. Mix dry mustard and vinegar. Add to butter mixture with enough water to cover fish.
  4. Cook 15 minutes uncovered until tender.
  5. In separate bowl, mix egg yolks with lemon juice. Take a ladle of gravy* and pour slowly over egg [mixture and stir]. Return to kettle. Do not boil. [Stir continuously] until gravy thickens. Put fish on a platter. Pour gravy over and [garnish with] chopped parsley.
  1. Serves 4-8 people.
  2. Serve with boiled potatoes and side of peas.
  3. *Assumed gravy is from fish stock. Don't overcook fish...time of 15 minutes is too much for some cuts. Also, believe take fish out of kettle and empty or reserve extra poaching liquid and use kettle for egg/lemon/gravy mixture. Above photo had too thin gravy because used too much poaching liquid. Also felt needed more salt/pepper.
  4. Wine can replace vinegar if desired.