3 lbs. pickerel, whitefish, lake herring, or bass fillets; if possible, several kinds, cut into 2-inch pieces
1 cups chopped celery leaves
1 tsp. salt
3 egg yolks
3 tbsp. whipping cream
3 tbsp. chopped parsley
Melt the butter, chop the onion, sauté in butter. During this time, cut the leek into sections 5 mm wide, celery and carrots into small pieces. Mix the vegetables and onion in butter, let fry 5 minutes.
Lay fish fillets in a shallow pan. Spread the vegetables over the fish. 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.
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.
Makes 4 servings.
Source: Adapted from Olga Drozd – Posted at the Food Forum at 17:54:59 06/18/2001.