Summary

Ingredients

• 6 carrot (s)
• 500 g potato (s)
• 400 g fish fillet (s), your choice
• 0.75 liter ¾ broth
• 50 g butter
• 40 grams flour
• cream
• 1 egg yolk
• Parsley, smooth
• Salt and pepper, freshly ground
• some lemon juice

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Instructions

1. Peel the carrots and potatoes, cut into slices and cook in salted water.
2. Dice the fish fillet and cook in a little broth for 4-5 minutes, remove and drain.
3. Make a sear from butter and flour and fill up with all the broth. Season with salt, pepper and lemon juice.
4. Add the cream as required and mix the sauce with the egg yolk, do not let it boil anymore.
5. Add the potatoes, carrots and fish cubes to the sauce and sprinkle with finely chopped parsley.