Haddock Waterzooi by Laurent Mariotte

Ingredients

4 servings

• 4 haddock fillets
• 2 red onions
• 1 leek
• 2 celery stalks
• 2 carrots
• grapeseed oil
• salt and pepper
• 2 egg yolks
• 10 cl thick crème fraîche
• 1 lemon juice

Steps

1. 1

   Peel all the vegetables and cut them into large cubes. Sauté them, except for the potatoes, in a skillet with the oil and butter. Braise for 5 minutes then add the potatoes and season. Cover with water to reach the level of the vegetables and let simmer covered over low heat for 15 minutes.

2. 2

   Mix the egg yolk with the crème fraîche and lemon juice.

3. 3

   Poach the fish for 5 minutes in the broth and vegetables, then remove to a dish. Mix the cream-egg yolk mixture into the vegetable broth and divide into deep plates. Add the fish and serve immediately.