Fish in egg and lemon sauce

Steaming fish atop vegetables and then using the cooking liquid to make a sauce is a good way to retain water–soluble vitamins. Here a piece of fish is cooked with baby carrots and zucchini, and the stock is then used to make the classic Greek egg and lemon sauce called avgolemono.

Fish in egg and lemon sauce


  • 600 ml fish stock
  • thinly pared strip of lemon zest
  • 1 bay leaf
  • 250 g baby carrots
  • 250 g baby zucchini
  • 500 g piece of firm white fish fillet, skinned and cut into 4 portions
  • 2 teaspoons arrowroot
  • juice of 1 lemon
  • 1 egg
  • salt and pepper
  • Fresh herb pilaf
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon (20 g) butter
  • 1 cup (200 g) long–grain white rice
  • 600 ml boiling water
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh flat–leaf parsley


  1. First, start making the pilaf.
  2. Heat the oil and butter in a heavy–based saucepan, add the rice and fry gently for 2–3 minutes, or until translucent.
  3. Slowly pour in the boiling water.
  4. Stir, then cover with a tight–fitting lid.
  5. Cook over a very low heat for 10–15 minutes, or until the water has been absorbed and the rice is tender.
  6. Meanwhile, put the stock in a saucepan with the lemon zest and bay leaf, and bring to the boil.
  7. Add the carrots, cover and simmer for 3 minutes.
  8. Add the zucchini.
  9. Place the fish on top; it should be resting on the zucchini just above the stock.
  10. Cover and poach very gently for 7–8 minutes, or until the fish is cooked through and the vegetables are tender.
  11. Lift the cooked fish and vegetables out of the pan using a slotted spoon and place on a plate.
  12. Cover and keep warm.
  13. Strain the stock and reserve 150 ml for the sauce.
  14. Mix the arrowroot with the lemon juice in a small saucepan.
  15. Pour in the reserved stock and bring to the boil, stirring all the time until thickened.
  16. Whisk the egg in a bowl, then pour in the hot stock mixture in a thin, steady stream, whisking constantly.
  17. Return to the pan and whisk over a low heat for about 3 minutes, or until the sauce is smooth and thick.
  18. Do not allow it to boil or the egg will curdle and spoil the texture.
  19. Season with salt and pepper to taste.
  20. Place the fish on warmed plates with the vegetables.
  21. Spoon over the sauce.
  22. Fluff up the rice with a fork to separate the grains, then stir in the dill, parsley, and seasoning to taste.
  23. Serve the pilaf with the fish.

Serves 4
Preparation: 15 minutes
Cooking: about 20 minutes


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