Recipes > Seafood > Fish (General) > Boiled Fish > Lemon Fish

Lemon Fish


  • 3 tablespoons of vinegar
  • 1 sliced onion
  • 6 whole peppers
  • salt
  • 1 piece of stick cinnamon
  • sliced fish
  • yolks of 2 eggs
  • juice of 2 lemons
  • sugar
  • 12 grated almonds
  • parsley


Boil vinegar, onion, peppers, salt, cinnamon, and a little water, then add sliced fish. When fish has boiled twenty minutes remove and arrange on platter. Strain the gravy and add the well-beaten yolks, lemon juice, sugar to taste and the almonds. Let all come to a boil, then pour over the fish, sprinkle finely chopped parsley on top and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and porgies may be cooked with this sauce.


The International Jewish Cook Book (1919).


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