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Waterzooi De Poisson

chef.alexande's picture
Ingredients
  Cod fillet 1 1⁄2 Pound, skinned
  Celery stick 3 , chopped
  Butter 1 Ounce
  Salt 1 Teaspoon (Leveled)
  Ground black pepper To Taste
  Egg yolks 3
  Double cream 2 Fluid Ounce
  Cornflour 2 Teaspoon (Leveled)
  Chopped parsley 1 Tablespoon
  Rye bread 1
Directions

GETTING READY
1) Cut the large pieces out of the fish, approximately in the size of 1 1/4 inch squares.
2) In a saucepan, place the fish pieces and cover with cold water.

MAKING
3) To the fish pan, add celery, butter and season with salt and pepper.
4) Poach the fish in seasoned water for 8-10 minutes.
5) Poach until fish flakes easily with the fork.
6) With a draining spoon, remove the fish from the water.
7) In a 2-2 1/2 flameproof casserole place the foil and lay the fish pieces in it.
8) Scatter the celery on top of the fish.
9) In a strainer, strain the stock of the fish and boil it rapidly to 1 pt.

FINALIZING
10) Cool the stock and pour it over the fish.

SERVING
12) Reheat the fish before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Everyday
Servings: 
4

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