Make a soup of fish stock, cream and white wine. Add a
teaspoon mild curry and cook without other accompanying
herbs until reduced by half. Cut carrot, celery and leek into
julienne strips and let it fry in butter together with some
chopped shallots and chopped parsley . Put this aside.
waterzooi with fish from the marketplace
leek white
shallots
parsley
butter
fish according to season
l
Cut the fish you buy at the market or anywhere else, in big
pieces and poach each species in the broth. Check the
cooking time, which is different for each species. Remove the
fish from the broth and keep it warm in an oven at 85°C.
You can now bind the sauce if desired.
In a soup plate: a few spoonfuls of creamy soup, in the
middle a spoonful vegetables, fish steaks and garnish with
chopped parsley. You can serve this with boiled potatoes or
another side dish of your choice.
taste and tradition
the fiery passion
Make a soup of fish stock, cream and white
wine. Add a teaspoon mild curry and cook
without other accompanying herbs until
reduced by half. Cut carrot, celery and leek into
julienne strips and let it fry in butter together
with some chopped shallots and chopped
parsley . Put this aside.
leek white
shallots
parsley
butter
fish according
to season
waterzooi
with fish from
the marketplace
Cut the fish you buy at the market or anywhere
else, in big pieces and poach each species in
the broth. Check the cooking time, which is
different for each species. Remove the fish
from the broth and keep it warm in an oven at
85°C.
You can now bind the sauce if desired.
In a soup plate: a few spoonfuls of creamy
soup, in the middle a spoonful vegetables, fish
steaks and garnish with chopped parsley. You
can serve this with boiled potatoes or another
side dish of your choice.
taste and tradition
the fiery passion
