Waterzooi gent
Instructions
Cut the fish fillets into chunks and sprinkle with a little salt and plenty of freshly ground pepper.
Melt the butter in a saucepan of about 30 cm in diameter, the vegetables cut into small strips and onion into thin slices and let them cook to moderate heat for 5-6 minutes.
Add the white wine and simmer, over low heat, for 3-4 minutes.
Add the fish stock and simmer for another 3-4 minutes.
At this point the casserole into fish flesh and the bouquet garni, bring to the boil and cook over moderate heat for a few minutes, then remove from pan fish and vegetables, using the skimmer, and keep everything warm.
Please reduce the broth by half and, if necessary, add salt.
When finished, remove bouquet garni and tie the restricted fund with the egg yolks and cream mixed together.
Do heat all at moderate heat, stirring constantly with a wooden spoon, then sprinkle with the chopped parsley and remove from heat.
Distributed fish and vegetables into four (or six) individual plates, pour over the soup and serve accompanied with toasted slices of bread in the oven.
---ADVICE.
It is a traditional soup of Flemish gastronomy.
In the past it was prepared only with fresh water fish, whereas today you are also using the fish of the sea.
There are countless variations of this recipe, which can be used, depending on the circumstances, such as soup or as a meat sauce, indeed the term ' waterzooi ' means ' sauce '.
All versions have in common the type of preparation, with vegetables fried in butter and adding a mixture of cream and egg yolks to thicken the broth.
In addition, an essential requirement for the success of this dish, regardless of the chosen version, is the use of fresh fish.
Ingredients and dosing for 4 persons
- 300 g of carp fillet
- 300 g of an eel fillet
- 150 g of tench fillet
- 75 cl of fish fish stock (see recipe)
- Salt
- Pepper
- 80 g of butter
- 60 g of leek in strips
- 60 g of celery strips
- 60 g of root of parsley strips
- 60 g of onion
- 25 cl of dry white wine
- == 1 Bouquet Garni (parsley, thyme, bay leaf)
- 3 egg yolks
- 20 cl of cream
- 1 tablespoon of chopped parsley