This recipe is from the Azores, in São Miguel. And it was immediately beloved at our table. Zingy and tender. Delicious!
- 2 pounds fish, dredged in flour
- 1 leek trimmed and thinly sliced
- 1 T freshly chopped parsley
- 1/2 C butter
- splash of olive oil
- 1 t sea salt flakes
- 2 egg yolks
- juice from 2 lemons
- lemon, cut into wedges, for garnish
Place the butter, olive oil, parsley and leeks in a large, flat-bottom pan and let it soften into a sauce. Nestle the fish in the sauce and let it slightly brown on both sides. Take some of the sauce and stir in the egg yolks and the lemon juice, whisking for about 30 seconds. Pour the sauce over the fish and let cook for a few minutes. Serve hot with lemon wedges, sprinkled with sea salt flakes.