Iasg le sabhs Avgolemono / Fish with Avgolemono sauce
Sabhs Avgolemono
2 ugh
1½ liomaid
Sùgh-èisg
1 cainneann
Bris 2 ugh ann am bobhla, cuir druthag sùgh liomaid nam measg agus buail ri chèile.
Buail a-steach sùgh-èisg blàth, a’ cur ris beag air bheag.
Cuir an sabhs ann am pana agus blàthaich gus am fàs e tiugh.
Stèicean langa/Fileadan dallaige:
Cuir salainn agus piobair air an iasg.
Teasaich ìm ann am praidheapan.
Fraidhig stèicean langa airson 2 mhionaid air gach taobh, gus a bheil iad òrach.
Cuir na fileadan dallaige dhan phana, fraidhig agus còmhdaich an t-iasg leis an ìm teth.
Cuir e ann an soitheach a sheasas ris an àmhainn agus bruich aig 160C san àmhainn.
Adag:
Sgrìoch na fileadan adaige agus saill.
Fraidhig ann an druthag de dh’ola, taobh na craicinn an toiseach. Bruich gus a bheil iad brisg.
Tionndaidh na fileadan agus tionndaidh dheth an teas. Cuir cnap ìm na luib agus leig leis an t-iasg bruich air an taobh eile.
Riaraich le cainneann air a’ fraidhigeadh agus buntàta ciùbaichte air a’ fraidhigeach an an ola eu-domhain.
Avgolemono Sauce
2 eggs
1½ lemons
Fish stock
1 Leek
Break 2 eggs in a bowl, add a squeeze of lemon juice and beat together.
Whisk in some warm fish stock, gradually adding a little at a time.
Transfer the sauce into a saucepan and heat until it thickens.
Ling Steaks/Dogfish fillets:
Season the fish with salt & pepper.
Heat butter in a frying pan.
Fry ling steaks for 2 minutes on each side, until golden.
Add the dogfish fillets, fry and baste the fish with the hot butter.
Transfer in an oven-proof dish, into the oven and bake at 160 degrees.
Haddock:
Score the haddock fillets and season.
Fry in a drizzle of oil, skin side first. Cook until crisp.
Turn the fillets and turn the heat off. Add a knob of butter and allow the fish to continue to cook on the other side.
Serve with fried leeks & diced, shallow fried potatoes.
