One of my favorite first courses for the holidays in my Sephardic days was Agristada.  I never learned to make it, because the main ingredient was brains and it was impossible to find.  But suddenly I remembered it could be made with fish and my taste buds filled with longing.  I finally found a recipe in ladino and translated it.  I will make it when we’ve finished some of the leftovers.  Here it is:  

agristada
Author: Myriam Dueñas

Edition: Recetasjudias.com
Ingredients
• 3 cups of broth or water
• 1 very juicy lemon (if not 2 lemons)
• 1 egg
• 1 crushed garlic (with mortar)
• 1 to 2 level tablespoons of flour
Process
1. Beat the egg, add the lemon juice and very slowly add the sifted flour.
2. You must mix with a wooden spoon.
3. Add the broth and garlic
4. Take it over low heat until it thickens slightly
Grades
AGRISTADA is a sauce that is used to accompany fish or meat
It has the appearance of a mayonnaise.
Much appreciated in Sephardic Jewish cuisine!!!!