Ingredients

• 1 tbsp olive oil
• 2 onions, cut into strips
• 4 leeks, sliced
• 2 stalks celery, sliced
• 3 carrots, sliced
• 1 liter fish stock
• 1 bouquet garni
• 600g fish fillets (cod, sea bass, monkfish …)

• Sauce:
  • 2 egg yolks
  • 1 dl de « cream » light
  • Jus de 1 citron
• Topping:
  • 2 tbsp parsley, chopped
  •  1 tbsp chervil, chopped

Preparation

• Heat theoliveoil in a pot. Sweat theonions, leeks, celery andcarrots, 3min.
• Pour thebroth.Add thebouquetgarni.Salt and pepper.
• Cover and bringto a boil.Continue cookingon a medium heat,15 minutes.
• Remove thebouquet garni.
• Salt and pepper thefish filletsand add to thebroth.Continue cooking5 minutes.
• The sauce: In a bowl, beat egg yolks. Heat the cream. Do not boil.
• Pourtheeggswhile whisking.Add thelemon juice.Beat untilthe mixturethickens.Salt and pepper.
• Addthe brothmixturetoegg-cream.
• Divide the broth with sauce, vegetables and fish in bowls. Sprinkle with parsley and chervil.