Matelote soup

INGREDIENTS for 4 PEOPLE 2 kg of river fish (Pike, perch, tench, trout), 2 carrots, 2 leeks, 2 onions, 50 cl of riesling, a bouquet garni, 6 sprigs of parsley to decorate, 2 Bay leaves, 3 egg yolks, 200 g of fresh cream, 4 pinches of grated nutmeg, salt, pepper.

Record the fish with the tip of a knife, remove the tails and fins, cut them and keep aside.

Svuotateli entrails.

Check out the threads parading the fishbones, then put only the fish bones and heads in a saucepan.

Cut the fillets into 4 cm pieces, rinse and drain.

Cleaned, peeled and sliced carrots and leeks; Peel and chop the onions, add them to the fish bones and heads with wine, 50 cl of water, the bouquet garni, parsley, bay leaf, salt and pepper.

Bring to a boil and let it tingle, for 20 minutes over medium heat.

Preheat oven to 150ø.

Pass the soup through a strainer and bring it to a boil, immerse yourself, according to the order, pieces of Pike, perch, tench and trout, let them cook for 25 minutes, prelevateli and keep them warm in the oven.

Bring the broth back to a boil and let it reduce by half to fire.

In a bowl mix the egg yolks, cream and nutmeg, then add two tablespoons of broth and stir: the sauce must be thick and voluptuous.

Wet fish with this sauce, decorate and serve hot.