Fish plaki-style with zucchini and sage from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

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  • Delys77 on March 12, 2012

    Pg. 329 This recipe has promise but there are a few issues. The sage is a great accent and the leeks are a great change of pace from onions or shallots. As an accompaniment to the fish the sautéed vegetable were a winner. The fish itself was well cooked if a little bland, which I honestly often find with steamed fish. The challenge came with the sauce. Essentially I had very little pan juices left once I'd removed the fish and vegetables so the sauce thickened very quickly once I added the egg and lemon. I added a little more wine to the sauce to loosen it, but the results were a bit acidic with too much wine and lemon compared to the rest of the ingredients. Perhaps if you added more liquid to the pan with the fish and then up the egg yolks a bit. I also think a bit of sage in he sauce at the nd would be nice.

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