GREATER FORKBEARD FRICASSÉ

4 servings:

• 600 g greater forkbeard fillets
• Greater forkbeard bones and head
• 2 medium white onions
• 2 eggs
• 1 garlic clove
• 1 long lettuce
• 1 lemon
• 2 tbsp cut dill
• Bay leaves
• Black pepper
• Salt

Directions:

1. First of all, make a broth with the fish head and bones, onion, black pepper and bay leaves.
2. Season the fish fillets with olive oil and salt, and put them on a ring-shaped mould.
3. Bake them in the oven and set them aside.
4. In a pot, sauté the garlic and onion until they turn translucent. Then, add the lettuce, scallions, broth and salt.
5. Spread the dill over the pan 5 minutes before the lettuce is cooked, then turn off the heat.
6. Beat the eggs until they are frothy, then slowly pour the lemon juice and add 500 ml of previously heated broth.
7. Blend this mix in the pot with the vegetables.
8. Serve the vegetables inside the ring-shaped mould with the fish, and pour the vegetable juices over them.