Ingredients
- 3 tb Unsalted butter
- 4 Leeks; white and light green parts only, rinsed well and julienned
- 2 Shallots; finely minced
- 2 Carrots; peeled and julienned
- 1/2 c Celery root; (celeriac), peeled and julienned
- 4 c Fish Broth; (page 56)
- 1 c Dry white wine
- 1 tb Fresh thyme or 1 teaspoon dried thyme
- 1 Bay leaf
- 1 pn Saffron threads
- Salt
- freshly ground black pepper
- 2 lb Fillet of firm-fleshed white fish; such as turbot, cod, monkfish, or halibut, cut into 1-inch cubes
- 1 1/2 c heavy cream; or whipping
- 3 lg Egg yolks
- 2 tb Finely minced fresh parsley or chervil
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