| 3 | tb | Unsalted butter |
| 4 | | Leeks; white and light green parts only, rinsed well and julienned |
| 2 | | Shallots; finely minced |
| 2 | | Carrots; peeled and julienned |
| 1/2 | c | Celery root; (celeriac), peeled and julienned |
| 4 | c | Fish Broth; (page 56) |
| 1 | c | Dry white wine |
| 1 | tb | Fresh thyme or 1 teaspoon dried thyme |
| 1 | | Bay leaf |
| 1 | pn | Saffron threads |
| | Salt and freshly ground black pepper to taste |
| 2 | lb | Fillet of firm-fleshed white fish; such as turbot, cod, monkfish, or halibut, cut into 1-inch cubes |
| 1 1/2 | c | heavy cream; or whipping |
| 3 | lg | Egg yolks |
| 2 | tb | Finely minced fresh parsley or chervil |
