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Recipe by: skurta
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See below ingredients and instructions of the recipe
3 Onions -- sliced
3 Carrots -- sliced
2 Celery stalks -- sliced
3 c Water
2 ts Salt
1/4 ts Pepper
6 sl Pike
2 Egg yolks
2 tb Lemon juice
2 tb Chopped parsley
Combine the onions, carrots, celery, water, salt and pepper in a
saucepan.
Bring to a boil and add the fish. Cover and cook over low heat 30
minutes. Transfer fish to a platter and strain the stock. Beat the
egg yolks and lemon juice in a small saucepan. Gradually add the
stock, mixing steadily. Cook over low heat, stirring steadily until
it thickens, but do not let boil. Pour over the fish. Sprinkle with
the parsl
Recipe By : Jennie Grossinger - "The Art Of Jewish
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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