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Ingelegde


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Member since 2006

Serves 2 | Prep Time | Cook Time

Ingredients

8 oz Firm white fish fillets (flounder, scrod, or cod), cut into 2" Inch pieces
1/2 cup Water
1 tbl Lemon juice
3 Peppercorns
1 Bay leaf
1 dsh Salt
SAUCE
2 tsp Vegetable oil
1/2 cup Sliced onion
1/2 tsp All-purpose flour
1/4 cup Water
1 tbl Lemon juice
1/2 tsp granulated sugar
1/2 tsp malt vinegar or cider vinegar
1/4 tsp curry powder
1/4 tsp salt
1 dsh Pepper
Lemon twists
Parsley sprig


Using paper towels, pat fish dry.


In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil.


Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes.


Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.


To Prepare Sauce - Wipe same skillet clean; add oil and heat.


Add onion and cook until translucent.


Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil.


Reduce heat and cook until mixture thickens slightly.


Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled.


Just before serving, toss again and garnish with lemon and parsley.


Pairs Well With


Notes

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