Recipe - Gentse Waterzooi Van Tarbot

3 tablespoon Unsalted butter
4 Leeks; white and light green
parts only, rinsed well and
julienned
2 Shallots; finely minced
2 Carrots; peeled and
julienned
One half cup Celery root; (celeriac),
peeled and julienned
4 cup Fish Broth; (page 56)
1 cup Dry white wine
1 tablespoon Fresh thyme or 1 teaspoon
dried thyme
1 Bay leaf
1 pn Saffron threads
Salt and freshly ground
black pepper to taste
2 pound Fillet of firmfleshed white
fish; such as turbot, cod,
monkfish, or halibut, cut
into 1inch cubes
1 One half cup heavy cream; or whipping
3 lg Egg yolks
2 tablespoon Finely minced fresh parsley
or chervil

1. Melt the butter in a large Dutch oven over medium heat. Add the leeks,
shallots, carrots, and celery root and cook, stirring frequently, until the
vegetables have softened slightly but are not browned, about 5 minutes.

2. Pour in the fish broth and wine. Add the thyme, bay leaf, and saffron.
Simmer, covered, over medium heat for 10 minutes. Season with salt and
pepper. (You can prepare the dish in advance up to this point.)

3. Before serving, bring the broth and vegetables to a simmer over medium
heat. Add the fish and poach, uncovered, in the simmering broth until just
done, about 10 minutes. Remove the fish with a slotted spoon and keep warm.

4. Whisk the cream and egg yolks togethe; then gradually whisk in a
ladleful of hot broth to temper the egg mixture. Slowly stir the egg
mixture into the hot broth. Return the fish to the broth and reheat over
very low heat if necessary. Do not allow it to come to a boil or the sauce
will curdle.

5. To serve, arrange the vegetables in the bottom of heated soup plates.
Spoon the fish on top and ladle plenty of sauce over the fish and
vegetables. Sprinkle with parsley and serve. Yield: 4 servings

NOTES : Typed by ER from Everybody Eats Well in Belgium Cookbook by Ruth
van Waerebeek

Posted to EATL Digest by BlueMango edr@GATE.NET on Apr 3, 1998