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- 2014/05/24
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Psarosoupa Avgolemono;) Fish soup with egg-lemon sauce
レシピ
材料・調味料 (7 人分)
- Fresh, cleaned, gutted, scaled and whole Fish(small is better)
- 1kg
- Peeled and cut into 2.5cm cubes potatoes
- 2 large
- Coarsely chopped onion
- 2 cups
- Carrots, Peeled cubed like the potatoes
- 3 large
- Chopped celery
- 1 1/2cups
- Salt and pepper
- To taste
- The egg-lemon liaison
- Eggs
- 2 large
- Strained lemon juice
- 1
- Extra virgin greek oil and fresh lemon juice
- For drizzling over the fish
作り方
- 1
- Season the fish with salt inside and out and set aside,refrigerated, until ready to use.
- 2
- Place the Veges in a soup pot large enough to hold the fish. Place the fish over the veges, placing the large ones in first and the smaller ones on top. You can also place the fish in a clean cheesecloth, tried loosely, to prevent bones from breaking into the soup.
- 3
- Pour is just enough water to barely cover the fish. Season with salt and pepper and bring to a boil. Reduce heat, cover and simmer for about 20-25min, until the fish is cooked.
- 4
- Carefully remove the fish with a slotted spoon and set aside, covered, to keep warm. Add 4 to 6 cups of water to the broth and bring to a boil.
- 5
- In a large, preferably stainless steel, bowl, whisk the eggs until very stream, whisking vigorously all the while, into the egg-lemon mixture. Repeat with two more ladlefuls of the broth. Pour this mixture back into the soup pot and tilt the pot back and forth so that the egg-lemon mixture is evenly distributed. Serve immediately.
- 6
- Serve the fish separately on a platter. Whisk together 1 part olive oil to 1/3 part lemon juice and serve this with the fish, on the side.
ポイント
Scorpion fish and Crimson seabream.
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もぐもぐ! (6)
いま人気のレシピと料理写真
