Numerous recipes in Northern France retain their
name in the regional language, Flemish.
This one is fish cooked in "boiling water".
It's related to its cousin from the South,
Bouillabaisse.
Ingredients (for
4 people)
1 kg fish fillets
300 g fish parts
250 g celeriac
3 carrots
1 leek
20 g butter
2 egg yolks
12 cl liquid
double cream
2 cl dry white wine
juice of 2 lemons
2 bay leaves
2 sprigs of parsley
2 cloves
1 pinch grated nutmeg
salt and white
peppercorns
Procedure
Peel the onion and cut it in four parts. Put
it in a saucepan together with the fish parts, bay leaves and parsley,
10 peppercorns and cloves. Pour in the white wine and finally cover it
all with water. Bring to a boil and simmer for half an hour.
Cut the fish fillets in pieces. Sprinkle
them with lemon juice and salt them. Wash and cut the vegetables in pieces. In a pan saute them over gentle heat on some butter, then
add the fish fillets.
Strain this fumet or fish broth and then
add 25 cl in the pan. Cover and cook for 15 minutes over gentle heat.
Boil the rest of the fumet. During this time
best the egg yolks with cream.
Add 2 tablespoons of fumet to this mixture
and then add the rest of the furmet. Stir, salt and pepper and add a
pinch of nutmeg
