Preparation time: Approx. 1 hour
Cooking time: in all Approx. 1 hour
Can not be frozen.
About 2 kg [4,4 lb] of mixed whole fish (pike, eel,
trout, or other freshwater spieces)
1 garlic clove
1 bay leaf
1 thyme sprig
3 parsley stalks
salt, whole peppercorns
2 tablespoons butter
250 g [8,8oz] button mushrooms
200 g [7 oz] shallots
3 dl [0,6 pt] white wine
2 1/2 dl [0,5 pt] cream, 35%
1 dl [0,2 pt] sour cream, 20%
2 egg yolks
asparagus, shrimp or crayfish for garnish
 Clean the fish and cook bones and heads in 4 dl / 0,8 pt of water containing 1 teaspoon salt, 12 peppercorns, onion, garlic, bay leaf, thyme and parsley. cook for about 30 min. Sieve the stock and reduce it slightly without a lid.
 Add 2 dl / 0,4 pt dry white wine and add the eel (if using) cut into pieces. Boil for 5 minutes, and then add the rest of the fish cut into pieces. Cook over very low heat for about 10 min. Take the fish out and keep it warm in a little of the stock. Add asparagus and cleaned shellfish. Strain the rest of fish stock.
 Peel the shallots an zimmer in 1 tablespoon butter over low heat for 5 minutes. Add the cleaned mushrooms, salt and a little stock and saute a few minutes.
 Boil the rest of the stock with 1 dl / 0,2 pt cream. Whip the egg yolks fluffy with the remaining cream and stir this into the stock, the stock must no longer boil. Add the sour cream, white wine, salt and 1 tablespoon of cold butter. Serve the fish, onions and mushrooms in hot soup bowls, pour in the sauce and garnish with asparagus and shellfish.
Serve with puffs shells filled with some of the garnish.