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Fish Pilaf
From: Aunt Irene


* 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



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.






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