Conger-eel

Ingredients

• 2 quarts water
• 1 bottle white wine
• a few sprigs parsley
• 1 large onion
• 1 leek
• butter
• turbot (squared pieces)
• coarse sea salt
• 2 tablespoons flour
• 2 tablespoons curry powder
• 4 egg yolks
• cream
• 1 piece butter

Directions

1. In a stewpan, combine water and white wine; add parsley and bring to a boil for 25 minutes.

2. Strain the broth through a sieve.

3. Slice the onion and leek, then fry them in butter.

4. Add the drained turbot pieces, season lightly with salt, and fry for a few minutes.

5. Sprinkle with flour and curry powder, toss, and gradually add the prepared broth.

6. Bring to a boil, then reduce heat and cook for 15 minutes.

7. Remove the fish with a skimmer, debone, and skin it, then place in a soup tureen.

8. Thicken the soup with egg yolks mixed with cream, strain, and finish with butter before pouring into the tureen.