Summary

Ingredients

• 750 g fish fillet (s)
• some lemon juice, or vinegar
• a bit salt

For the sauce:

• 40 g butter, or mararine
• 50 g wheat flour
• 500 ml water
• 1 teaspoon capers
• a bit salt
• 1 tablespoon lemon juice or white wine
• 2 egg yolks
• 2 tablespoon water to whisk

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Instructions

1. Drizzle the fillet with lemon juice (vinegar), leave to stand for about 1/2 hour, dry well, season with salt and cut into pieces that are not too small.
2. For the fricasse sauce, melt the fat and heat the flour in it, stirring, until it is light yellow. To prevent lumps from forming, gradually pour in the water, beat through with a whisk and let it boil well.
3. Put the fish cubes in the boiling sauce and let them simmer first on level 1 and then on level 0 for 15-20 minutes. Then stir the capers into the fricassee, season it with salt, lemon juice (wine) and peel it off with the whisked egg yolk.
4. Arrange the fricassee in the rice rim as desired and decorate with lemon quarters, parsley and tomatoes.