Hot Boiled Fish Allsorts

Prepare a fish stock from the bones and heads of the fish, as well as from the shells resulting from cleaning the vegetables, and simmer gently for 40 minutes. Strain and mix with white wine. In half of the stock, cook the root vegetables and onions until firm to the bite. In the second half of the stock, poach the fish fillets (cook slowly below the boiling point). Arrange the onion-root mixture in a soup plate in a dome shape, place the fish fillets on top. Mix the cooking broth with the root broth and pour it into the plate to the height of a finger. Mix chopped garlic with bread crumbs, parsley and dill tips and spread over fish fillets. Top with well-browned butter.

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