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Belgian soup waterzooi, which means "boiled in water", was born in Ghent. For this waterzoi is to go to the medieval quarter Patershol. In local restaurants it is cooked with various vegetables, adding the egg yolks and cream. Made in a dish to dip pieces of bread, and washed down with waterzooi Belgian beer. Waterzooi - a cross between a soup and a second dish, and it is quite possible to apply the label "whole meal in one pot". Variations watersof a lot, but there are essential ingredients that yolks and creme fraiche, which is often just replace the cream. Offer a recipe from Boris Burda, the famous connoisseur and gourmet.
Ingredients for Fish waterzoi
- Fish fillets - 600 g
- Broth - 4 Stak.
- Carrots - 1 piece
- Celery root - 60 g
- Potatoes - 150 g
- Leek - Ten
- Cream - 1 Cup.
- Yolk egg - 1 piece
- Lemon juice - One
- Mushrooms - 100 g
- Parsley - 1 Puig.
- Black pepper
Step by step instruction of cooking Fish waterzoi
To prepare food for our soup. Wash vegetables and clean. The carrots and celery into thin strips, potato cubes, onion – rings. To prepare fish broth. It can be cooked in advance.
In butter spasserovat carrots and celery until soft.
Add leeks and saute 2-3 minutes.
Vegetables put them in a saucepan and pour 3 cups of hot broth.
Put the broth fish, cut into large cubes, and the potatoes, immediately add salt and black pepper.
There also chop and 100g of mushrooms.
Bring to boil and cook on very low heat for about 15 minutes.
Beat the egg yolks with Cup of cream, add a ladle of broth and a spoon of lemon juice, whip it all over again.
Pour what happened to the soup, not boiling, heat all together, not allowing boiling.
Serve with fresh parsley.