GEFILLTTE FISCH WITH EGG SAUCE

Ingredients

• 5 pounds Haddock fillets
• 4 count Large onions
• 1 sprig Fresh parsley
• 2 count Eggs
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Granulated sugar
• 1/2 cup Cracker crumbs (Quantity estimated (not specified in original recipe))
• 1 count Small carrot, sliced
• 8 cups Cold water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut the haddock fillets into 4-inch slices. Carefully cut a hole into each slice, preserving the skin and backbone. Set the fish aside.
2. 2Place the fish meat (cut from the fish) in a bowl. Add 2 large onions and a sprig of parsley, finely chopped. Mix in the eggs, pepper, cinnamon, salt, sugar, and cracker crumbs. Mix well to combine.
3. 3Stuff the filling into the holes cut in the fish slices.
4. 4In a large saucepan, place 1 sliced onion, a sprig of parsley, the sliced carrot, pepper, and salt. Place the filled fish into the saucepan, cover with cold water, and bring to a simmer. Simmer gently for 1 hour, or until the fish is cooked through.
5. 5Remove the fish from the saucepan and place it on a platter. Reserve the cooking liquid. In a separate bowl, beat the egg yolks thoroughly. Slowly pour the reserved cooking liquid into the beaten yolks, stirring constantly. Place the sauce on the back of the stove and simmer for 5 minutes, stirring constantly to prevent burning.
6. 6Pour the egg sauce over the fish and serve immediately.