Lay fish fillets in a shallow pan.
Sprinkle with celery leaves, salt, and some pepper and barely cover with water.
Bring to a boil and simmer carefully until fish flakes.
Remove fish with a slotted spoon to a dish in a warm oven.
Strain fish stock into a clean saucepan, discarding celery leaves.
Beat egg yolks and cream together.
Stir 1 tbsp.
of fish stock into egg mixture and then blend into remaining stock.
Reheat very slowly, stirring continuously.
Do not boil.
Adjust seasoning.
Pour sauce over fish, garnish with parsley and serve.
Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.
Ingredients:
3 lbs pickerel fillets (if possible, several kinds, cut into 2-inch pieces) or 3 lbs white fish fillets (if possible, several kinds, cut into 2-inch pieces) or 3 lbs herring fillets (if possible, several kinds, cut into 2-inch pieces) or 3 lbs bass fillets ( if possible, several kinds, cut into 2-inch pieces)
2 cups chopped celery leaves
1 teaspoon salt
black pepper
3 egg yolks
3 tablespoons whipping cream
3 tablespoons chopped parsley
Steps/Methods:
Lay fish fillets in a shallow pan.
Sprinkle with celery leaves, salt, and some pepper and barely cover with water.
Bring to a boil and simmer carefully until fish flakes.
Remove fish with a slotted spoon to a dish in a warm oven.
Strain fish stock into a clean saucepan, discarding celery leaves.
Beat egg yolks and cream together.
Stir 1 tbsp.
of fish stock into egg mixture and then blend into remaining stock.
Reheat very slowly, stirring continuously.
Do not boil.
Adjust seasoning.
Pour sauce over fish, garnish with parsley and serve.
Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.
