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Halibut with Egg and Lemon Sauce


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  • 2 cups (500 ml) sliced onion
  • 1 cup (250 ml) sliced carrots
  • 1 cup (250 ml) sliced celery
  • 2 bay (laurel) leaves
  • 8 whole black pepper corns
  • 2 Tbs (30 ml) salt
  • 4 halibut steaks, about 1 in (2.5 cm) thick (other fish, such
  • as salmon, flounder, cod, haddock, or flake may be used)
  • 2 tsp (10 ml) cornstarch (cornflour)
  • 2 eggs
  • 4 Tbs (60 ml) fresh lemon juice


Servings 4


Step 1

Place the onions, carrots, celery, bay leaves, peppercorns, and salt in the bottom of a wide shallow pan. Add 4 cup (1 L) water and bring to a boil over moderate heat. Add the fish, plus more water if necessary to cover the fish, and simmer (do not boil) for 10 minutes. Mix the cornstarch with a little cold water. Ladle and strain about 2 cups (500 ml) of the poaching liquid into a small saucepan and add the cornstarch mixture, stirring constantly over moderate heat until it boils and thickens. In a separate bowl beat the eggs lightly, then add the lemon juice and beat until thoroughly combined. Add a little of the thickened sauce to the lemon egg mixture, then add the lemon egg mixture to the saucepan. Stir constantly until the sauce thickens, but do not boil. Carefully lift the fish out of the pan and serve covered with the sauce. May be served either hot or cold. Serves 4

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