PIKE WITH EGG SAUCE

Ingredients

• 1 pound Pike (or other firm white fish)
• 2 tablespoons Butter
• 1 medium Onion
• 1/2 medium Celery root
• 1/4 cup Parsley root
• 1/2 medium Lemon
• as needed Water (Quantity estimated (not specified in original recipe))
• to taste Salt (Quantity estimated (not specified in original recipe))
• 12 whole Black peppercorns
• 1/2 teaspoon Ground white pepper (Quantity estimated (not specified in original recipe))
• 2 large Eggs
• 12 whole Almonds
• 1 tablespoon Cold water
• for garnish Curly parsley (Quantity estimated (not specified in original recipe))

Instructions

1. 1Thoroughly clean the fish and wash it in hot water. Pat the fish dry inside and out. Season the inside and outside with salt.
2. 2In a large kettle or pot, melt the butter. Add the chopped onion, celery root, parsley root, and lemon slices. Place the fish in the pot, either whole or cut into slices. Add enough water to just cover the fish. Season with salt if needed, and add the peppercorns and ground white pepper. Bring to a boil and then reduce heat to a simmer.
3. 3In a bowl, whisk the egg yolks. Pound the almonds into a paste and add to the yolks, along with the cold water. Set aside.
4. 4Once the fish is cooked (the fins should come out easily), remove it to a platter. Strain the cooking liquid through a sieve, discarding the lemon slices. Garnish the fish with the lemon slices. Add the strained sauce to the beaten eggs, stirring constantly. Return the sauce to the pot and stir until it boils. Remove from heat and pour over the fish. Garnish with curly parsley when cold.