Ingredients
5 whole catfish or other mild fish
1 slice ham
2 small yellow onions
3 sprig Parsley
1 sprig marjoram
2 sprig tarragon
3 sprig chervil
6 whole black peppercorns
1 tsp. salt
1 c. heavy cream
2 egg yolks
2 tbsp. finely minced parsley
3 tbsp. flour
2 tbsp. butter
Preparation
Step 1Coarsely chop 4 of the catfish. Place in a large saucepan with the ham, chopped onions, herbs, peppercorns, salt, and two quarts of water. Bring to a boil and simmer 30 minutes. Pass through a food mill into a clean saucepan.Step 2Fillet the remaining catfish and cut the fillets into bite-sized pieces. Reserve.Step 3Make the beurre manié: Knead the butter and flour together until combined.Step 4Just prior to serving, return the fish broth to the stove and add the fish fillets. Bring just to the simmer and cook gently for one minute. Add the heavy cream and the beurre manié and simmer briefly. Turn the heat off under the soup.Step 5Meanwhile, break up the egg yolks in a separate bowl. Temper the yolks by adding slowly two cups of the soup to the yolks in the bowl, stirring the yolks constantly, and then returning the yolk mixture to the soup.Step 6Serve immediately, garnished with the minced parsley.
Recipe courtesy of Cathy Kaufman, chairperson of the Culinary Historians of New York.
