Cod in Egg-Lemon Sauce

Directions

1. 1
   Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole.
2. 2
   Add the water, bring to a simmer and cook for five minutes.
3. 3
   Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes.
4. 4
   Remove the fish to a platter, cover with foil and keep warm.
5. 5
   Strain the cooking liquid into a small sauce pan and bring to a boil.
6. 6
   Cook until it is reduced to one cup.
7. 7
   Beat eggs lightly.
8. 8
   Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
9. 9
   Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth.
10. 10
    Pour over fish and serve at once.