Ingredients:
500 gr. fish (pike, carp, or perch)
80 gr. butter
500 ml fish stock
1 leek
2 carrots
2 potatoes
250 ml cream
3 bay - leaves
Pepper (grains)
1 egg yolk
Salt

Preparation and serving:
Cut the leek and carrots in fine slices. Peel the potatoes and cut in 2 cm. dices. Heat the butter in a pot, or deep pan and sautee together the vegetables, bay - leaves and pepper for about 5 - 7 min., then add the stock and bring to boil. Add the fish and leave it simmer for about 10 min. Remove the fish and cut in in big pieces. Stir the egg yolk, add gradually the cream stirring all the time. Add the mix to the pot and bring it to a temperature below but close to the boiling temperature. Add again the fish and leave it for 1 - 2 min.
Serve hot, in small bowls.

Back to Belgium Cuisine page