👨‍🍳 Instruktioner

1. 1

   Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks, diced carrots, and diced celery. Sauté for about 5-7 minutes until softened but not browned.

   ⏱️ 7 minutes
2. 2

   Pour in the fish stock. Bring to a simmer, then reduce heat, cover, and cook for about 15 minutes, or until the vegetables are tender.

   ⏱️ 15 minutes
3. 3

   Gently add the fish chunks to the simmering broth. Poach the fish for about 5-8 minutes, or until just cooked through and flaky. Be careful not to overcook.

   ⏱️ 8 minutes

   💡 Proffstips: The fish should be cooked through but still moist.
4. 4

   In a small bowl, whisk together the heavy cream and egg yolks. Slowly temper this mixture into the pot by adding a ladleful of the hot broth while whisking constantly. Then, pour the tempered cream mixture back into the pot, stirring continuously.

   💡 Proffstips: Tempering prevents the egg yolks from scrambling.
5. 5

   Heat the waterzooi gently over low heat for a few minutes until it thickens slightly. Do not let it boil after adding the cream and egg yolks. Season with salt, white pepper, and lemon zest if using.

   💡 Proffstips: Gentle heating is key to a smooth, creamy consistency.
6. 6

   Ladle the fish waterzooi into warm bowls. Garnish generously with chopped fresh parsley and chives. Serve immediately with crusty bread.

   💡 Proffstips: Crusty bread is essential for soaking up the delicious broth.