Cod and Lemon

Ingredients

• 1large onion, sliced
• 1lemon, sliced
• 1bay leaf
• 1teaspoon salt
• 6peppercorns
• 2cups water
• 1½pounds cod or scrod fillets
• 3eggs
• 2teaspoons cornstarch
• Juice of two lemons

Preparation

1. Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole.
2. Add the water, bring to a simmer and cook for five minutes.
3. 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.
4. Strain the cooking liquid into a small sauce pan and bring to a boil. Cook until it is reduced to one cup.
5. Beat eggs lightly. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
6. 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.