Fish Waterzooi

Cut the carrots, leeks and celery stalks into thin julienne strips. Peel the potatoes, cut them into evenly sized pieces and boil in lightly salted water until tender; drain and keep warm.

In a wide pot, bring the fish stock to a boil together with the dry white wine. Add the carrots, leeks and celery and simmer gently for 5–7 minutes, so the vegetables stay slightly crisp.

Cut the white fish fillets into evenly sized pieces. Add them to the hot stock with the vegetables, reduce the heat and poach, covered, for about 5 minutes, until the fish turns opaque and flakes easily.

Carefully transfer the fish and vegetables to warm plates, leaving the broth in the pot. Remove the pot from the heat.

Whisk the cream with the egg yolks. Whisk in a ladleful of the hot broth, stirring constantly so the yolks don't curdle.

Pour the thickened egg-and-cream mixture into the pot with the remaining broth, stir and warm through gently without boiling; season with salt and pepper to taste. The sauce should only thicken slightly.

Arrange the warm potatoes, fish and vegetables in deep bowls, ladle over the sauce and garnish with grey shrimp and chopped chervil.