Flämischer Fischeintopf (Waterzooi)

Ingredients

• 2 carrots
• 100 g Celery Root
• 2 parsley roots
• 1 onion
• 50 g butter
• 500 ml fish stock
• 250 ml dry white wine
• 1 bay leaf
• 600 g fish fillet (e.g., eel, carp, dace)
• Salt
• 2 tbsp freshly grated bread crumbs
• 200 ml whipping cream
• 2 egg yolks
• 0.5 lemon (juice)
• 1 tbsp parsley (finely chopped)

Instructions

1. 1.

   Peel carrots, celery root, parsley roots and onion; dice into small cubes. Melt butter and sauté the vegetables. Pour in fish stock and white wine, add bay leaf, and simmer gently for about 15 minutes.

2. 2.

   Cut fish fillet into pieces, season with salt, add to broth and cook until done. Lift fish pieces and vegetables from broth with a slotted spoon and distribute onto four soup plates. Whisk bread crumbs, cream, egg yolks and lemon juice; pour into broth while stirring. Heat the broth without boiling. Spoon the soup onto plates. Garnish with parsley and serve.