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  Added: Dec 08, 2010  •  Visited (35)  •  Print version Print this recipe (2)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lemon Stew With Liver Balls
What You Need:
  • 2½ pound halibut or cod
  • 1 onion
  • 1 tablespoon oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • A little ginger
  • A pinch of cayenne pepper

    FOR THE SAUCE
  • 2 eggs
  • Juice of 3 lemons
  • 1 tablespoon flour

  • How To Cook:
    1. Clean and cut the fish into medium-sized steaks. Chop the onion, leaving a quarter over for the liver balls, and fry it in oil.

    2. Place the fish in a casserole and add the onion, salt, pepper, ginger, cayenne and Liver Balls and a little water.

    3. Cover with a well fitting lid, and cook in the oven for 40 minutes at 350°F.

    4. Beat the egg, add the lemon juice and flour and mix to a smooth paste. Add some liquid from the fish to this paste.

    5. Stir well and pour back into the stew. Cover and replace in the oven for a few minutes to finish cooking the sauce.

    6. Serve quite cold.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Middle East » Israel
    Dish » Appetizers
    Main Ingredient » Fish » Halibut
    Main Ingredient » Fish » Cod
    Main Ingredient » Fruits » Lemon



     




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