Fiori-waterzooi with shrimps

Heat the fish stock over low heat. When the stock is hot, thicken it with the roux. Bring the stock to a boil and remove it from the heat.

Blanch the julienne and add to the sauce.

Heat the Fiori in lightly boiling salted water for 5 minutes and drain.

Heat the sauce if necessary and add the cream. Check seasoning and binding.

Spoon the sauce and garnish into a warm soup dish and arrange the Fiori on top, garnish with chervil leaves.

Tip

For the main course, we recommend adding an extra piece of fish.