La Pochouse

Ingredients (serves 6):
2 kg of freshwater fish (carp, pike, perch...), 50 g of bacon pieces, 1 bouquet garni, 1 onion, 6 cloves of garlic, 1 shallot, 1 small leek, 1 bt of Chardonnay, 100 g of butter, 25 cl of cream, 1 egg yolk, salt, pepper, 6 croutons rubbed with garlic.

• Wash the fish carefully and cut it into slices.
• In a large casserole dish, melt the butter and fry the bacon pieces, onion, shallot, chopped leek and pieces of seasoned fish. Add the Chardonnay, crushed garlic and bouquet garni and a little water (the fish must be covered).
• Cook for 20 to 25 mn. Remove the fish (reduce the sauce by half) put it back and then thicken the sauce with the mixture of cream and egg yolk. Adjust seasoning to taste.
• Serve very hot, without having boiled, accompanied by the croutons rubbed with garlic.