Waterzooi

Ingredients

• 2 carrots
• 125 g celery root
• 2 parsley roots
• 1 onion
• 50 g butter
• 600 ml fish stock
• 250 ml dry white wine
• 1 bay leaf
• 600 g fish fillet (from freshwater species such as eel, carp, dace)
• Salt
• pepper (ground)
• 2 tbsp freshly grated bread crumbs
• 200 ml whipping cream
• 2 egg yolks
• 2 tbsp lemon juice
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Peel carrots, celery root, parsley roots and onion; dice into small cubes. Sauté in hot butter in a pot while stirring until lightly browned, then pour in fish stock and white wine, add bay leaf and simmer for about 15 minutes, seasoning with salt and pepper.

2. 2.

   Cut the fish fillet into portions, season, place in the stock and cook for about 3–4 minutes until done. Then lift the fish pieces and vegetables from the broth with a slotted spoon and distribute onto four deep preheated plates. Whisk bread crumbs with cream, egg yolks and lemon juice, then stir into the broth. Warm the broth without boiling. Blend the soup, pour over the plates and sprinkle with parsley before serving.