A good Belgian classic
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Fish Waterzooï
Instructions
- 1. Gut, wash, and cut the fish into pieces. Wash the vegetables. Finely slice the leeks, celery, and onion. Sauté them in butter.
- 2. Season. Add the thyme, bay leaf, and parsley roots, tied together in a bouquet.
- 3. Pour in the fish stock and white wine. Let it simmer for 20 minutes over medium heat.
- 4. Remove the fish from the cooking liquid using a slotted spoon. Place it in a deep dish and keep it warm.
- 5. Remove the bouquet garni and check the seasoning. Thicken the cooking liquid with the egg yolks diluted in cream.
- 6. Serve the broth with toasted bread croutons at the same time as the fish, but in separate bowls.
- 7. Sprinkle the fish with chopped parsley and garnish with lemon slices.
Ingredients for servings
-
1.5 kg of fish fillet -
3 leeks -
2 stalk of celery stalk -
1 onion -
1 stalk of thyme -
1 leaf of bay leaf -
3 sprig of parsley -
1 liter of fish stock -
2 liter of white wine -
2 egg yolks -
20 cl of liquid fresh cream -
1 lemon -
2 croutons -
1 handful of chopped parsley -
100 g of light butter -
salt (according to taste) -
pepper (according to taste)
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