Cod in Egg-Lemon Sauce

Preparation

1. Step 1

   Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole. Add the water, bring to a simmer and cook for five minutes. Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes. Remove the fish to a platter, cover with foil and keep warm.

2. Step 2

   Strain the cooking liquid into a small sauce pan and bring to a boil. Cook until it is reduced to one cup.

3. Step 3

   Beat eggs lightly. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.

4. Step 4

   Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth. Pour over fish and serve at once.