Steamed Red Snapper or Other Fillets with Hard-Cooked Egg Sauce

Name: Steamed Red Snapper or Other Fillets with Hard-Cooked Egg Sauce
Yield: makes 4 servings
Ingredients: 2 extra-large eggs; 1 cup good-quality stock, any kind; 1 1/2 to 2 pounds fillets of red snapper, grouper, sea bass, or any other firm fish; Salt and black pepper to taste; 2 tablespoons butter; 2 tablespoons fresh or sour cream, optional; Chopped fresh parsley leaves for garnish

December 14, 2011

An unexpected but delicious use for hard-cooked eggs that, of course, can be made in advance. If you have fish stock, poach the fish in it, but if you don’t, don’t worry about it. Serve this with plain boiled potatoes.

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