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Butterfish with Lemon Foam


  • 3 jumbo eggs, separated
  • 15 ml cornflour
  • 90 ml fresh lemon juice, strained
  • 325 ml prepared fish or chicken stock, heated
  • salt and freshly ground black pepper
  • 6 8 butterfish fillets
  • 30 ml parsley, finely chopped
  • olive oil
  • butter


Start with the sauce: whisk the egg yolks until pale. Whisk the cornflour into the lemon juice and slowly whisk the mixture into the egg yolks. Add, in a thin stream, a third of the stock to the egg mixture while constantly whisking. Add remaining stock. Transfer mixture to a small saucepan and heat gently. Whisk until mixture thickens enough to coat the back of a spoon. Remove from heat, season to taste and keep covered.

Season the fish and sprinkle with chopped parsley. Heat a splash of olive oil and add a nugget of butter in a pan until hot. Place fish fillets in the pan and reduce heat to medium. Cook the fillets on both sides for 2 3 minutes until the fish is just cooked right through. Cover and keep warm.

Beat the egg whites until stiff and fold into the egg mixture. Spoon over fish and serve.

Serves 6