Recipe for Fish Waterzooi

Cook the mussels "marinière" style (plain). Strain the cooking liquid and remove the mussels from their shells.

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.

Arrange the fish directly on hot shallow plates. Add the well-heated mussels and a few gray shrimp.

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.