Instructions

1. 1
   Melt butter in large pot over medium heat. Add vegetables, bay leaf, and peppercorns then sauté for a few minutes.
2. 2
   Stir in the butter, then cook for 5 minutes without allowing the vegetables to brown.
3. 3
   Add stock and bring to boil.
4. 4
   Add fish, reduce the heat, and let simmer for 10 minutes.
5. 5
   Remove fish and cut into pieces.
6. 6
   Temper 200 ml of the stock into the egg yolk, stirring to prevent curdling. Stir the mixture back into the pot along with the cream, and bring the mixture back to just below boiling.
7. 7
   Add fish and taste everything for flavour, adding salt as required.
8. 8
   Serve in shallow bowls.