When I saw this recipe, I knew that I wanted to make it. Then a friend gave me 2 cups of homemade duck stock and it was a done deal. This is, of course, my adaptation; the original uses fish stock instead of duck, lemon juice instead of lime, asparagus instead of peas, and parsley instead of carrot top greens. As always, I use what I have!
boneless and skinless Pacific Cod (click for Seafood Watch designation: here)
2 C homemade duck stock (thanks, Undine!)
2 T butter
2 T flour
1 egg yolk
freshly ground sea salt
freshly squeezed lime juice
1/2 C cooked and peeled shrimp
1/2 C blanched fresh peas1 T carrot top greens
Cut the fish into pieces. Poach in duck stock for 8-10 minutes - until fish is opaque and firm to the touch. Transfer the fish to a deep serving platter and keep warm. Melt the butter and stir in the flour. Gradually whisk in the stock. Simmer until thickened. Beat the egg yolk and whisk into the sauce. Season with salt and lime juice. Garnish with shrimp and peas. Sprinkle with carrot top greens. Serve with slices of lime.