Waterzoi d'églefin by Laurent Mariotte

Ingredients

For 4 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. 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. 2.Mix the egg yolk with the fresh cream and lemon juice.
3. 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.