LEMON FISH

Ingredients

• 3 tablespoons White vinegar
• 1 whole Onion (Sliced)
• 6 whole Black peppercorns
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 piece Cinnamon stick
• 1/4 cup Water (Quantity estimated (not specified in original recipe))
• 1 pound Fish fillets (bluefish, mackerel, shad, salmon, or porgies) (Quantity estimated (not specified in original recipe))
• 2 whole Egg yolks (Well-beaten)
• 2 tablespoons Lemon juice
• 1 tablespoon Sugar (To taste, quantity estimated (not specified in original recipe))
• 12 whole Almonds (Grated)
• 2 tablespoons Fresh parsley (Finely chopped, quantity estimated (not specified in original recipe))
• 1 whole Lemon slices (For garnish, quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, combine vinegar, sliced onion, peppercorns, salt, cinnamon stick, and water. Bring to a boil over medium heat. (175°C). Prep time: 5 minutes. Perform time: 5 minutes. Waiting time: 0 minutes.
2. 2Add the fish fillets to the boiling broth. Reduce heat and simmer for 20 minutes, or until the fish is cooked through. (100°C). Prep time: 0 minutes. Perform time: 5 minutes. Waiting time: 20 minutes.
3. 3Remove the fish from the broth and arrange it on a platter. Strain the broth. In a separate bowl, whisk together the egg yolks and lemon juice. Add sugar and grated almonds to the strained broth. Bring the sauce to a boil. Prep time: 5 minutes. Perform time: 5 minutes. Waiting time: 0 minutes.
4. 4Pour the sauce over the fish. Sprinkle with chopped parsley and garnish with lemon slices. Serve immediately. Prep time: 0 minutes. Perform time: 0 minutes. Waiting time: 0 minutes.