How to cook Greek Porgies with Avgolemono Sauce
- 3 whole porgies, (about 1 pound each), cleaned
- 1 bunch celery
- 2 cups boiling water
- 2 cups finely minced onion
- 1/2 cup vegetable or olive oil
- Salt and pepper to taste
- 1 cup water
- 2 eggs
- 6 tablespoons fresh lemon juice
- 1 tablespoon flour
- Fresh parsley or dill for garnish
- Cut celery into 3-inch pieces. Blanch in 2 cups boiling water for 5 minutes. Drain.
- In a large skillet, saute onion in oil until soft. Place celery on top of onions; place the porgies on top of the celery and sprinkle with salt and pepper.
- Add 1 cup water, cover, and simmer for 20 minutes, or until fish flakes. Remove fish and vegetables, place on a heated platter, and keep warm.
- Strain broth in which the fish cooked, measure, and add enough water to make 1 cup. Heat the broth. Beat eggs, lemon juice, and flour in a blender.
- Gradually beat in the heated broth. Pour into a saucepan and heat gently until slightly thick. Pour over fish.
- Garnish the Greek Porgies with Avgolemono Sauce with parsley or dill and serve immediately.
The Greek Porgies with Avgolemono Sauce is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
Avgolemono: Traditional Greek Egg-Lemon Sauce. This creamy sauce has a lemony taste that works wonderfully with most dishes.
Porgy, also known as scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.
This recipe for Greek Porgies with Avgolemono Sauce serves/makes: 4 servings
The Greek Porgies with Avgolemono Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Porgy
Preparation Method: Poached/Simmered