Waterzooi Of Whitefish Recipe

Name: Waterzooi Of Whitefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whitefish filets, cut into 2 inch pieces, a piece of kitchen twine tied snugly around the middle of each piece so it looks like bow tie pasta, skin side out; 2 tablespoons unsalted butter; 3 thin carrots, cut on the bias, 3/8 inch wide; 1 1/2 leeks, whites only rinsed and julienned; 6 two inch long French fingerling potatoes, cut into quarters; 3 celery stalks, peeled and cut on the bias; 1/2 cup dry white wine; 1 1/2 cups fish stock or unsalted clam broth; 4 white mushrooms, cut into 1/4 inch slices; 10 garlic cloves, the size of you pinky nail, peeled; 2 bay leaves; 1 1/4 teaspoons fresh thyme leaves, chopped; 2 egg yolks, placed into a mixing bowl; 1/3 cup heavy cream; 2 teaspoons chopped parsley

Servings: persons

2 whitefish filets, cut into 2 inch pieces, a piece of kitchen twine tied snugly around the middle of each piece so it looks like bow tie pasta, skin side out
2 tablespoons unsalted butter
3 thin carrots, cut on the bias, 3/8 inch wide
1 1/2 leeks, whites only rinsed and julienned
6 two inch long French fingerling potatoes, cut into quarters
3 celery stalks, peeled and cut on the bias
1/2 cup dry white wine
1 1/2 cups fish stock or unsalted clam broth
4 white mushrooms, cut into 1/4 inch slices
10 garlic cloves, the size of you pinky nail, peeled
2 bay leaves
1 1/4 teaspoons fresh thyme leaves, chopped
2 egg yolks, placed into a mixing bowl
1/3 cup heavy cream
2 teaspoons chopped parsley

1
Place a 12 inch cooking vessel over a medium flame. Add the butter to coat the bottom of the pan.
2
Add the carrots, leeks, celery, potatoes, mushrooms and garlic. Cook until the leeks begin to wilt. Add the white wine, bay leaves and thyme. Let it evaporate by half.
3
Add the stock and bring the broth to a boil. Reduce the heat and cover. Simmer for 3 to 4 minutes.
4
Uncover and add the fish raise the heat to medium. Cover and steam the fish until done. About three to four minutes. The idea is to have the fish and vegetables be tender all at the same time, neither should be overcooked and mushy.
5
Remove the lid. Add the cream and bring the broth to a boil. Ladle a 1/4 cup of broth over the egg yolks while whisking then add the egg broth back to the pan.
6
Stir in the egg broth and be very careful not to bring the broth to a boil or it will curdle. Let the yolks thicken the sauce. Serve in bowls garnished with parsley.

936

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whitefish filets, cut into 2 inch pieces, a piece of kitchen twine tied snugly around the middle of each piece so it looks like bow tie pasta, skin side out, 2 tablespoons unsalted butter, 3 thin carrots, cut on the bias, 3/8 inch wide, 1 1/2 leeks, whites only rinsed and julienned, and more.

Yes, Waterzooi Of Whitefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Waterzooi Of Whitefish

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