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Mediterranean Recipes
Fish Pilaf
From: Aunt Irene
INGREDIENTS
2.2 lbs of Rockfish
1 - 1 1/2 c Extra virgin olive oil
3-4 sliced Onions
2-3 Carrots, some celery roots, 1 bay leaf
Salt and pepper
1 c Milk, 2 Egg yolks
2 c Pilaf rice
For: 2 servings
PREPARATION
Boil the onions, the carrots, the celery, the bay leaf, salt
and pepper and the oil in a casserole with water, for at least
30 minutes. Meanwhile, remove fish scales and guts and when
the vegetables are ready, put them in the casserole, too let
them boil well and then put them in a plate and remove all the
bones carefully without squeezing the flesh. After that, filter
4 cups of the broth in the casserole to another casserole and
add the rice to make pilaf. Then filter the rest of the broth
and add milk and egg yolks, battering them all well to turn
them into a creamy dressing. When everything is ready, place
the pilaf in the center of a large plate, put the fish flesh
over it and cover it all with the dressing.
