Waterzooi (Fish Waterzooi)

Ingredients

• 500 gFish
• 75 gButter
• 500 mlBroth
• 1 pcsLeek
• 2 pcsCarrot
• 2 pcsPotato
• 1 pcsBay leaf
• 10 pcsPeppercorn
• 1 pcsEgg yolk
• 250 mlCream
• 4 gSalt

Instructions

1. 1

   Prepare vegetables

   • Melt the butter in a large pot over medium heat.
   • Add leek, carrots, bay leaf and peppercorns and sauté a few minutes without browning.
2. 2

   Cook the stock

   • Add the stock and bring to a boil.
   • Add the potato pieces, bring back to a simmer and reduce heat.
3. 3

   Poach the fish

   • Add the fish, reduce heat and simmer gently for about 10 minutes until cooked.
   • Remove the fish, cut into serving pieces and set aside.
4. 4

   Bind with egg yolk and cream

   • Temper 200 ml of the hot stock into the egg yolk, stirring to avoid curdling.
   • Stir the yolk mixture back into the pot, add the cream and heat gently (do not boil).
   • Return the fish to the pot, taste and add salt if needed.
5. 5

   Serve

   • Serve the waterzooi in shallow bowls while hot.