Ingelegde
Yield
2 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
fish fillets
firm, (flounder, scrod, or cod), cut into pieces |
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
salt
|
*
|
| Sauce | |||
| 2 | teaspoons |
vegetable oil
|
|
| ½ | cup |
onions
sliced |
|
| ½ | teaspoon |
all-purpose flour
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
sugar
granulated |
|
| 1 | teaspoon |
malt vinegar
or cider vinegar |
|
| ¼ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | x |
lemon twists
|
* |
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
fish fillets
firm, (flounder, scrod, or cod), cut into pieces |
|
| 118 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 3 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
salt
|
*
|
| Sauce | |||
| 1E+1 | ml |
vegetable oil
|
|
| 118 | ml |
onions
sliced |
|
| 2.5 | ml |
all-purpose flour
|
|
| 59 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
sugar
granulated |
|
| 5 | ml |
malt vinegar
or cider vinegar |
|
| 1.3 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | x |
lemon twists
|
* |
| 1 | x |
parsley sprigs
|
*
|
Directions
To Prepare Fish: Using paper towels, pat fish dry.
In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil.
Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.
To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent.
Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil.
Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley.
