Pishkado kon Agristada
Fish with Egg and Lemon Sauce
- 2 lbs. Fish steaks or fillets
- 2 Tbsp. Extra virgin olive oil
- 1 Lemon juiced
- 2 Eggs
- 3 Tbsp. Flat leafed parsley finely chopped
- Salt and pepper
Place fish in pan and pour just enough water to cover.
Add salt, pepper, oil, and half of lemon juice.
Bring slowly to boil and pach gently for 5 - 10 minutes, until flesh begins to flake.
Carefully lift fish out and arrange on serving dish, leaving water in pan.
Beat eggs with rest of lemon juice and beat a few tablespoons of cooking water. Pour this mixture into pan with hot cooking water and stir constantly over very low heat until it thickens. Do not let it boil.
Add parsley and pour over fish. Cover and refridgerate overnight.