Waterzoi d'églefin by Laurent Mariotte
- Total time
- 55 min
- servings
- 4 servings
- Dish type
- Other
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Contains celeryContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify
Prep
30 min
Cook
25 min
Total time
55 min
Ingredients
Ingredients
servings
- 4 4 fillets of haddock
- 2 2 red onions
- 1 1 leeks
- 2 2 celery branch
- 2 2 carrots
- grape seed oil
- salt and pepper
- 2 2 egg yolks
- 10 cl 10 cl of thick fresh cream
- 1 1 lemon juice
Method
- 1
Peel all the vegetables and cut them in dice. Sauce them, except potatoes, in a pan with oil and butter. Add the potatoes and season. Cover with water and cook covered over low heat for 15 minutes.
- 2
Mix the egg yolk with the fresh cream and lemon juice.
- 3
Put the fish in the broth and vegetables for 5 minutes, then put it in a dish. Mix the cream-yellow egg mixture in vegetable broth and spread into hollow plates. Add the fish and serve immediately.
Source : marmiton
Reviews
Reviews
★★★★★
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