David's Recipe for Fish Filets with Thyme and Lemon

Similar to my recipe for Chicken Breasts with Thyme and Lemon, but with enough differences to make it easier to follow as a separate recipe.

Main Course, Vaguely Sephardic

  • 24 fish filets. I use red mullet with the skins left on.
  • Olive oil for sauteing
  • 2 lemons
  • 1 soup spoon fresh thyme leaves
  • 1/2 to 1 coffee spoon freshly ground white pepper
  • Pinch of salt
  • 5 egg yolks
  • 2 quarts boiling water
  • 2 soups spoons potato starch
  • 4 soup spoons water for the starch paste
  1. Brown the filets lightly on both sides in a cast iron frying pan or wok.
  2. Squeeze the lemons into the egg yolks. Zest the lemons and add the zest. Beat lightly.
  3. Set the filets aside and pour off any excess oil.
  4. Add the boiling water to the pan scrapings.
  5. Crush the thyme leaves with your fingers and add to the fish broth.
  6. Add the salt and pepper.
  7. Cook on a low simmer for 15 minutes. You will get a light brown broth.
  8. Add the water to the potato starch a little at a time to make a smooth paste.
  9. Turn off the heat and very slowly add the starch paste to the broth while stirring rapidly.
  10. While stirring rapidly, slowly add the egg-lemon mixture.
  11. Allow to cook in the heat stored in the pan for another 5 minutes.
  12. Serve immediately. If you serve with rice, pour some of the sauce on the rice also.
  13. I suspect that this dish is also good served cold. On the other hand, the sauce will curdle slightly if left standing for a few hours, even with no additional heat.




 
  
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