White Fish in Sherry Sauce (Rape al Jerez)
 
Author:
Recipe type: Seafood
Serves: 4
Ingredients
  • 4 slices rape or other white fish; large center slices, washed and dried; see * Note
  • 2 egg yolks
  • 5 Tablespoons butter
  • 1/4 Cup Sherry
  • 1 teaspoon lemon juice
  • 1 pinch salt
  • 1 pinch cinnamon
  • pepper, to taste
Instructions
  1. * Note: 'Rape' is not to be found in North America, but any firm white fish can be substituted.
  2. Preheat oven to 350 degrees.
  3. Flatten fish slices to an even thickness of a little more than 1/4-inch.
  4. Salt them very lightly and place in a buttered, shallow ovenproof dish or casserole. Dot each slice with butter; reserve 2 tablespoons for later use. Pour sherry over fish and bake in oven until cooked through (6 to 7 minutes).
  5. While fish is baking, beat egg yolks in a saucepan with cinnamon, pepper, and 2 tablespoons melted butter. Remove baked fish from oven, drain sauce from casserole into a bowl, and set fish in a warm place. Gradually add fish sauce to egg yolks while stirring constantly over a low flame.
  6. Continue stirring until sauce thickens. Do not allow it to come to a boil.
  7. When it is the thickness of a good hollandaise, add lemon juice, stir, and pour sauce over fish. Reheat fish for 2 to 3 minutes in oven and serve in the same dish.
Notes
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: To be sucessful, this recipe requires a certain speed and facility in the few minutes before serving. If you are not accustomed to using egg yolks to thicken a sauce, do not undertake it for large numbers before a preliminary trial. The dish can be made in small individual casseroles if you prefer.

An excellent addition is four or five clams per person, opened apart in a pan shaken over a moderate fire. Strain the juice from the clams and add it to the sauce. Remove clams from their shells. Put them in the dish just before it is reheated in the oven.
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