---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cyberealm, Kooknet, Jewish
       Yield: 8 servings
 --------------------------POACHING LIQUID AND FISH--------------------------
   1 1/2 c  Water
       2 tb Oil
            Juice of 1/2 medium sized
            .lemon (reserve the other
            .half for the sauce)
       2 tb Chopped parsley leaves
     1/2 ts Salt
       2 lb Skinless fish filets, such
            .as halibut, salmon, floun-
            .der, cod, stiped bass, sea
            .trout, etc., cut into
            .serving sized pieces
 -------------------------------FOR THE SAUCE-------------------------------
       2 lg Eggs, well beaten
            Juice of the remaining
            1/2 lemon
       1 tb Matzoh cake meal
       3 tb Water, approximately
   To poach the fish, combine the water, lemon juice, parsley, salt and
   pepper in a large deep skillet. Add the fish fillets, in one layer if
   possible. Bring the liquid to a boil, then lower the heat and cover
   the skillet. Simmer the fish for 5-10 minutes, or until it is just
   cooked through but not falling apart. (If the fillets are thick,
   carefully turn them once during the poaching). Use a slotted spoon to
   transfer the fish to a deep serving dish. Reserve the broth.
   For the sauce, beat the eggs and lemon juice together in a medium
   bowl. In a small bowl, mix the cake meal and water to make a creamy
   paste. Stir the paste into the egg-lemon mixture. Then gradually stir
   in about 1/2 cup of the hot fish broth. Stirring constantly, add all
   the egg-lemon mixture back into the hot fish broth and stir over low
   heat until the sauce has thickened. Adjust the seasoning, if
   necessary. pour the sauce over the fish. Serve hot or, as is more
   customary, refrigerate the fish and the sauce and serve them chilled.