Nutrition Facts
4 servings
4
Recipe for Fish Waterzooi
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Discover the recipe for fish waterzooi.
Ingredients
500 Mold
4 dashes Sole
250 Monkfish fillet
250 John Dory Fillet
250 Gray shrimp
2 Leek whites
2 White celery
2 Medium carrot
200 Onion
250 Butter
50 Fresh cream
2 Egg yolk
Salt
Pepper
Directions
1
Cook the mussels "marinière" style (plain). Strain the cooking liquid and remove the mussels from their shells.
2
Peel, wash, and cut the carrots, leeks, and celery into fine julienne. In a large pot, sauté the julienne in butter, season with salt and pepper, and add a bit of cooking liquid from the mussels and some fish stock. Three-quarters of the way through cooking, place the monkfish, turbot, soles, and John Dory on top of the vegetable julienne and season with salt and pepper. Add more mussel juice and fish stock to cover. Let it cook for 10 minutes.
3
Arrange the fish directly on hot shallow plates. Add the well-heated mussels and a few gray shrimp.
4
To finish, enhance the cooking juice with 1/2 liter of cream and the two egg yolks. Whisk vigorously, stop cooking at the first boil, pour over the plated fish, and sprinkle with chopped chervil.
Ingredients
Ingredients
500 Mold
4 dashes Sole
250 Monkfish fillet
250 John Dory Fillet
250 Gray shrimp
2 Leek whites
2 White celery
2 Medium carrot
200 Onion
250 Butter
50 Fresh cream
2 Egg yolk
Salt
Pepper
Directions
Directions
1
Cook the mussels "marinière" style (plain). Strain the cooking liquid and remove the mussels from their shells.
2
Peel, wash, and cut the carrots, leeks, and celery into fine julienne. In a large pot, sauté the julienne in butter, season with salt and pepper, and add a bit of cooking liquid from the mussels and some fish stock. Three-quarters of the way through cooking, place the monkfish, turbot, soles, and John Dory on top of the vegetable julienne and season with salt and pepper. Add more mussel juice and fish stock to cover. Let it cook for 10 minutes.
3
Arrange the fish directly on hot shallow plates. Add the well-heated mussels and a few gray shrimp.
4
To finish, enhance the cooking juice with 1/2 liter of cream and the two egg yolks. Whisk vigorously, stop cooking at the first boil, pour over the plated fish, and sprinkle with chopped chervil.
Notes
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fabienne2309
I have a doubt about the quantity of butter 250g seems huge to me. Otherwise, this recipe looks nice and tempting with I think 25g of butter. -
regine45
So good! My suggestion: You can easily change the fish. The key is to choose fish that holds its shape... Adding scallops... Excellent! -
Patrick
What a delight! Thank you for this recipe; I've made it twice now, once just for us and tonight I just made it for my guests. They loved it. Tonight I made it with monkfish, salmon, and cod. My suggestion: The only thing I can say is that I don't use all the fish indicated in the recipe; I use what I have on hand. Having parents who live on an island, they bring me fresh fish every time they visit, which I freeze. -
Anne
A true delight I recently made a variation of this recipe that I found in a magazine (with three different types of fish). Pure joy! My guests left with the recipe. My suggestion: I haven't tried it yet, but it should be very good with mussels as well. -
AlligatorAmical95
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