Steamed Fish Fillets With Hard-Cooked Egg Sauce
1 1/2 to 2 pounds red snapper, grouper, sea bass, or any other
Salt and pepper to taste
2 tablespoons butter
1/4 to 1/2 cup good stock
2 tablespoons fresh or sour cream, optional
1 teaspoon lemon juice, or to taste
Chopped fresh parsley leaves for garnish
Put eggs in small pot, cover with water and place on stove over
high heat. When water boils, cover, turn off heat, and set a timer
for 10 minutes. Meanwhile, set up steamer with at least an inch or
two of water on bottom and a tight-fitting lid; bring to boil.
When eggs are done, cool under cold running water, peel and chop.
Season fish with salt and pepper and set in steamer above boiling
water. Fish will cook through in 5 to 10 minutes (longer if
steamer is very crowded). Fish is done when a thin-bladed knife
inserted into thickest part meets little resistance.
While fish is steaming, put butter in small saucepan and turn heat
to medium. When its foam subsides and it begins to turn brown, add
the chopped eggs and some salt and pepper, along with about 1/4
cup stock. Add cream or a little more stock and bring to boil,
stirring, until thoroughly blended and slightly thick; taste and
adjust seasoning. When the fish is done, lay it on a plate and
spoon sauce over it. Garnish and serve. Yield: 4 servings.