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
- Brown the filets lightly on both sides in a cast iron frying pan or wok.
- Squeeze the lemons into the egg yolks. Zest the lemons and add the zest. Beat lightly.
- Set the filets aside and pour off any excess oil.
- Add the boiling water to the pan scrapings.
- Crush the thyme leaves with your fingers and add to the fish broth.
- Add the salt and pepper.
- Cook on a low simmer for 15 minutes. You will get a light brown broth.
- Add the water to the potato starch a little at a time to make a smooth paste.
- Turn off the heat and very slowly add the starch paste to the broth while stirring rapidly.
- While stirring rapidly, slowly add the egg-lemon mixture.
- Allow to cook in the heat stored in the pan for another 5 minutes.
- Serve immediately. If you serve with rice, pour some of the sauce on the rice also.
- 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.