Pishkado con Agristada

Ingredients

• •1 whole fish (sea bream or similar, about 1-2 lbs)
• •4 cups water
• •1 large onion, sliced
• •1 carrot, sliced
• •1 bay leaf
• •Salt and pepper to taste
• •2 large eggs
• •1/4 cup fresh lemon juice
• •1/2 cup olive oil
• •1 tablespoon chopped parsley
• •1 teaspoon paprika

Instructions

1. 1

   In a large pot, combine water, onion, carrot, bay leaf, salt, and pepper. Bring to a boil.

2. 2

   Add the whole fish to the pot and poach for about 15-20 minutes, or until the fish is cooked through.

3. 3

   Carefully remove the fish from the pot and set aside to cool. Strain the poaching liquid and reserve 1 cup.

4. 4

   In a bowl, whisk together the eggs, lemon juice, and olive oil until smooth.

5. 5

   Gradually add the reserved poaching liquid to the egg mixture, whisking continuously to temper the eggs.

6. 6

   Return the mixture to the pot and heat gently, stirring constantly until thickened but not boiled, about 5 minutes.

7. 7

   Flake the cooled fish into serving pieces and place on a platter. Top with the sauce and garnish with parsley and paprika.