Ingredients for 4 people
1 big sea bream, cleaned or two small ones
1 kg of celery root chopped in slices
3 stalks of celery
3-4 scallions, finely chopped
2 carrots cut in thick rings
300 g cleaned spinach or cleaned beet leaves
1 tablespoon of flour or corn flour
Salt, white pepper
2-3 tablespoons of dill, finely chopped
Juice from 2 small lemons
2 egg yolks
2 tablespoons of olive oil
In a large pot heat the olive oil.
Sauté the celery root, celery stalks, scallions, carrots and the spinach or the beet leaves until all the green vegetables shrivel (for 10 minutes approximately).
Add salt and pepper, the fish, the dill, a bit of lemon juice and hot water, cover the pot and simmer for 45-50 minutes.
Carefully remove the fish from the pot and serve carefully in a platter.
Take the fish juice from the food and pour in another smaller pot.
Stir in that juice with the corn flour or the flour and thicken the sauce.
Beat the egg yolks with salt and pepper and lemon juice.
Add slowly the thickened sauce to that mixture so that the egg yolk is warmed and not boiled.
Pour the egg and lemon sauce in the small pot and let it thicken for 1-2 minutes at low heat and then pour over vegetables and stir.
Serve the sea bream garnished with the egg and lemon sauce vegetables.