500g fish of choice
75g butter (unsalted)
500 cl vegetable or fish stock
1 leek, cleaned and julienned
2 carrots, julienned
2 medium potatoes, peeled and cut into 2cm pieces
10 black peppercorns
1 egg yolk
250cl double cream
Melt butter in large pan over medium heat – add vegetables, bay leaf and peppercorns and sauté. Stir in the butter for 5 minutes without allowing the vegetables to brown. Add stock and bring to boil. Add fish and reduce heat to allow the liquid to simmer, about 10 minutes. Remove fish and cut into pieces. To the egg yolk add 200 ml of the stock, stirring while adding – add the mixture to the pot, with the cream and bring the mixture back to just below boiling. Add fish and test for flavour, adding salt as required. Serve in shallow bowls. Total cooking time, 30 minutes.
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