Steamed Fish Fillets With Hard-Cooked Egg Sauce

1. 1

   Put eggs in small pot, cover with water and place on stove over high heat.

2. 2

   When water boils, cover, turn off heat, and set a timer for 10 minutes.

3. 3

   Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil.

4. 4

   When eggs are done, cool under cold running water, peel and chop.

5. 5

   Season fish with salt and pepper and set in steamer above boiling water.

6. 6

   Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded).

7. 7

   Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.

8. 8

   While fish is steaming, put butter in small saucepan and turn heat to medium.

9. 9

   When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock.

10. 10

    Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning.

11. 11

    When the fish is done, lay it on a plate and spoon sauce over it.

12. 12

    Garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.