Salmon with egg and lemon sauce

Not my best picture, but you get the idea

I'm always looking for new ways to cook fish and salmon is my favourite. I found this recipe while flicking through an old greek cookbook of my mum's. It was a hit with Mr. Ox, although next time I may substitute the onions for leeks since we both found the onions a little strong. I opted for salmon but any firm fish would work well. The sauce is tangy and creamy (good for you too) and would work well with asparagus too. Serve it with a simple green salad and its a perfect summer meal.


Salmon in egg and lemon sauce
Serves 6

6 salmon (or other fish) fillets about 200g each
1 onion, very finely sliced
7 tbsp lemon juice (about 1 lemon)
150ml water
salt and pepper to taste
3 eggs
1 1/2 tbsp chopped fresh dill

Season the fish and then put the fillets in a large shallow saucepan. Top with onion slices and add the lemon juice and water. Cover the saucepan and bring to the boil. Turn down the heat and simmer for 10-15 min or until the fish is just cooked through.
Meanwhile, put the eggs in a bowl and whisk together. When the fish is cooked, remove the fish and onions with a slotted spoon, reserving the cooking liquid. Keep in a warm spot while you make the sauce.
Strain the cooking liquid and then slowly add the strained liquid to the eggs, whisking all the time. Pour this mixture into a small saucepan and cook on low, whisking all the time, until the sauce thickens a little.
Add the fresh dill and salt and pepper to taste. Spoon over the fish. Serve hot or cold.