Waterzoo fish


Waterzoï is a typical dish from the northern regions but the flavor and great taste quality enabled him to transcend borders.

A basic vegetables and poultry or fish, c’fresh and easy.

Ingredients for 6 people:

  • 12 Walnut St. Jacques
  • 6 plays Monkfish medallions
  • 500 g of fish flesh rather firm and boneless
  • 4-6 carrots depending on size
  • 2 beautiful leeks
  • 2 small turnips
  • 1 stalk celery
  • 2 beautiful onions
  • 1 shallot
  • 2 cloves’garlic
  • 1 l d’water
  • 2 teaspoons dried fish stock
  • 20 cl dry white wine
  • 25 cl fresh cream
  • 1 yolk’egg
  • Parsley flat
  • Salt and pepper

Preparation of fish waterzooï:

The success of the fish waterzooï mainly lies in the quality of cooking. Cooking fish being fast, we first leather vegetables and then the fish.

  • Start by peeling the vegetables and wash
  • Cut the carrots, turnips, celery and leek julienne (or pieces)
  • In a large saucepan, melt some butter and sweat onions and minced shallot
  • Add the white wine and’squashed and let reduce slightly
  • Add the’water and bring to a boil to cook the carrots, celery and turnips for 10 min
  • Add leeks, the’crushed garlic and’minced onion and leather additional 15 min
  • Clean the fish
  • Add the fish with vegetables with fish stock 2 tsp
  • Allow about 10 minutes leather, fish nets should not discard
  • When cooked, skim if necessary
  • Mix the cream with the yolk’egg and pour the vegetables and fish
  • You must have a thickened sauce and a harmonious blend

Once’rectified seasoning with salt and pepper, you can use the waterzoï fish with rice or steamed potatoes, c’is delicious ...

Decorate’plate with some coarsely chopped parsley.

Bon Appetite!