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- 1 c. water
- 8 oz. fresh hake,
- 4 tbsp. (1/2 stick) unsalted butter
- 4 tbsp. all-purpose flour
- 2 tbsp. lemon juice
- 1/4 tsp. each salt and dill weed
- 4 tsp. grated lemon rind
- 4 eggs
- 1. In a 10 inch skillet, over moderately high heat, bring water to boil. Add flounder fillet. Reduce heat to low, cover and simmer until fish flakes easily when tested with fork, about 5 minutes. Drain, reserving the stock; set fish aside to cool.
- 2. In a medium size heavy saucepan, over moderately hot heat, melt butter. Blend in flour and cook, stirring constantly until smooth paste is formed, 1 to 2 minutes. Slowly add fish stock and lemon juice and cook, stirring until thickened and smooth, about 5 minutes. Remove from heat and stir in salt and dill weed and grated lemon rind.
- 3. Separate eggs, set aside egg whites to come to room temperature. In a small bowl beat egg yolks lightly. Stir in a small amount of hot sauce. Add egg mixture to saucepan and cook, stirring over moderate heat until thickened and smooth, 2 to 3 minutes. Remove from heat. Flake fish with a fork and stir into the sauce, set aside. (At this point fish sauce can be cooled to room temperature and stored.) Cover tightly and refrigerate up to 24 hours.
- 4. Heat oven to 375 degrees.
- 5. In a medium size bowl beat the room temperature egg whites until stiff peaks form.
- 6. Stir 2 tablespoons of whites into fish mixture, then gently fold in remaining whites.
- 7. Pour into greased 6 cup casserole.
- 8. Bake 35-40 minutes until puffy and lightly browned. Serve immediately.
Eat Local Fish http://eatlocalfish.com/