1 1/2 kg (3 pounds) whole small pollack 1 1/2 liters (quarts) water 1 1/2 tsp. salt 4-5 black peppercorns 1 bay leaf Soup: 1 1/4 liters (quarts) fish stock 2 large carrots 2-3 stalks celery 2 dl (3/4 cup) full fat milk 3/4 dl (1/3 cup) flour 1 egg yolk 1 dl (1/2 cup) 35% fat sour cream chopped chives or leek
Instructions
1) Clean and wash the fish. Remove the eyes and gills and split the heads. Place the heads in cold water to cover. Bring to a boil and skim well. Add seasonings.
2) Cut the fish into 2 cm (3/4") slices.
3) Place them in water which has just reached the boiling pint. Poach until the fish just pulls away from the bone when poked with a knife, 6-8 min.
Remove the fish slices and reserve.
4) Peel and wash the vegetables. Cut into 3 cm (1 1/4") shreds.
5) Strain the fish stock and reduce slightly.
6) Whisk the milk and flour together and add, stirring until thickened.
7) Add the vegetables and simmer until almost tender, about 5 min.
8) Whisk the egg yolk with the sour cream in a soup tureen.
9) Whisk in the boiling soup.
Sprinkle with chives.
10) The fish can be boned and placed in the soup, or it can be served after the soup, with boiled potatoes, cooked carrots and melted butter or poached fish liver.
