Waterzooi Of Whitefish

• 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.

whitefish filets, unsalted butter, thin carrots, leeks, potatoes, celery stalks, white wine, fish stock, white mushrooms, garlic, bay leaves, thyme, egg yolks, heavy cream, parsley

Taken from food52.com/recipes/7536-waterzooi-of-whitefish (may not work)