Fish Waterzooï
Preparation Time: 30 minutes;Resting Time: 30 minutes;Cooking Time: 30 minutes.
Ingredients for 4 persons: 2.2 lb white fish fillets, 2/3 lb fish trimmings (bones, skin, etc.), 3 small (5-1/2" long) carrots (10.5 ECC), 1 leek (10.9 ECC), 1/2 lb celery root (13.7 ECC), 1 onion (4.7 ECC), 1 generous tablespoon butter, 2 large egg yolks (.6 ECC), 1/2 cup light cream (3.5 ECC), 1/2 cup dry white wine (0.9 ECC), 2 lemons (7.7 ECC), 1 bay leaf, 2 to 3 parsley branches, 2 cloves, 1 pinch of nutmeg, sea salt, 8 white peppercorns.
Preparation: Prepare a fumet (fish bouillon): Lay the fish trimmings in a pan. Peel the onion and cut it into 4. Add it to the trimmings with the parsley, bay leaf, peppercorns and cloves. Add the wine and cover with water. Bring to a boil, then let rest away from the heat for 30 minutes.
Cut the fish fillets into pieces. Sprinkle them with lemon juice, then salt.
Peel the celery root, leek and carrots. Wash and cut them them into pieces. Sauté them in butter for a few minutes on low heat.
Add the fish fillets to the vegetables.
Sift the fumet in very fine sieve ("chinois"). Pour 1 cup fumet on the fish-vegetables preparation.
Cover and cook on low heat for 15 minutes.
Whip the egg yolks with the cream. Bring the rest of the fumet to a boil. Add 2 tablespoons fumet to the cream-eggs mixture. Stir before adding the rest of the fumet away from the heat while whipping to bind it. Add salt and nutmeg.
Pour this fumet on the fish-vegetables preparation. Pour the waterzooï into a soup tureen and serve immediately.
Total ECC: 52.5; per person: 13.1 ECC.