Method:

1. Combine half the celery, half the carrots, the onions, and the head of garlic (sliced in the middle, no need to clean), crushed pepper and the chicken stock cube in a casserole and add the water and white wine

2. Add some thyme, cloves, star anis, bay leaves and a good hand of salt and bring to a boil. 

3. Portion the fish in 8 equal pieces. After lowering the heat, add the fish to the vegetable stock and allow to simmer until the fish is done. 

4. Remove the fish and keep warm (oven, 70°C)

5. Peel the potatoes, cut them in 1“-squares and boil them. 

6. Slice the leftover vegetables (leeks, carrots and celery) and then cut them in very fine julienne. 

7. Bring some water to a boil, add a pinch of chicken stock powder or a pinch of a cube and blanch the julienne of vegetables in the water. 

8. Sift the initial stock you made with from the fish.

9. Bring the stock back to boiling point. Lower the heat.

10. Add the 4 egg yolks to the cream and batter until homogenous. 

11. Add this mix to the stock and allow the stock to thicken properly. Serve the fish and poor over the sauce with vegetables and potatoes.

12. Add the chives and tarragon prior to serving.