Instructions: 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 :
van Waerebeek

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