Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Fish with herbs and egg-lemon sauce

  • Cooking time45 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Fish with herbs and egg-lemon sauce


  • 4 portions of fish filler
  • 600 gr. herbs (chicory, spiny chicory, endive)
  • 2 scallions, minced
  • 2 leeks, sliced
  • 2 bunches of celery, minced
  • 500 ml. vegetable broth or water
  • 50 ml. Altis Traditional Extra Virgin Oil
  • 2 lemons
  • 2 eggs
  • Freshly ground pepper
  • Salt


      1. We boil the herbs for 5΄ in hot water and drain them.
      2. In a shallow saucepan, we saute the onions, scallions and celery in the olive oil for 2΄.
      3. We add the herbs, broth, salt and pepper, and let the food simmer for about 35’; if necessary, we add a little more water.
      4. Then we add the fillets and continue cooking for 10΄; we remove the food from the heat and prepare the egg-lemon sauce.
      5. In a bowl, we whisk the eggs, add the lemon juice and some liquids from the cooking food.
      6. We pour the mix over the food, and then serve with extra lemon.
      - Instead of the egg-lemon sauce, we can prepare a flour sauce as follows: We mix 1 level teaspoon flour with the lemon juice, pour it over the food and continue to cook for another 5΄.