Steamed Fish Fillets With Hard-Cooked Egg Sauce

• 2 eggs
• 1 1/2 to 2 pounds red snapper, grouper, sea bass, or any other firm fillet
• Salt and pepper to taste
• 2 tablespoons butter
• 1/4 to 1/2 cup good stock
• 2 tablespoons fresh or sour cream, optional
• 1 teaspoon lemon juice, or to taste
• Chopped fresh parsley leaves for garnish

1. Put eggs in small pot, cover with water and place on stove over high heat.
2. When water boils, cover, turn off heat, and set a timer for 10 minutes.
3. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil.
4. When eggs are done, cool under cold running water, peel and chop.
5. Season fish with salt and pepper and set in steamer above boiling water.
6. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded).
7. Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
8. While fish is steaming, put butter in small saucepan and turn heat to medium.
9. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock.
10. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning.
11. When the fish is done, lay it on a plate and spoon sauce over it.
12. Garnish and serve.

eggs, red snapper, salt, butter, good stock, sour cream, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/8880 (may not work)