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Ingredients
- 2 extra-large eggs
- 1 cup good-quality stock, any kind
- 1 1/2 to 2 pounds fillets of red snapper, grouper, sea bass, or any other firm fish
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons fresh or sour cream, optional
- Chopped fresh parsley leaves for garnish
Method
- Put the eggs in a small saucepan, add water to cover, and turn the heat to high.
- When the water boils, cover the pan, turn off the heat, and set a timer for 10 minutes.
- (Meanwhile, set up the steamer; dont start steaming the fish, though, until the eggs are done.)
- When the eggs are done, cool them under cold running water, then peel and chop.
- Put the stock in the bottom of a tight-lidded steamer and the fish above it.
- Season the fish with salt and pepper.
- Bring the stock to a boil and adjust the heat so that it continues to bubble, but not violently.
- The fish will cook through in 5 to 10 minutes.
- While the fish is steaming, put the butter in a small saucepan and turn the heat to medium.
- When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper.When the fish is done, lay it on a plate and thin the egg sauce with about 1/ 4 cup of the stock.
- Stir in the cream if youre using it, taste and adjust the seasoning, and spoon the sauce over the fish.
- Garnish and serve.
