Turkish fish soup with lemon and egg

Ingredients

• Grouper (or several white fish)
• Vegetables for soup (carrot, celery, potato, onion)
• 1 tablespoon of butter
• 2 egg yolks
• 1 tablespoon of flour
• 1 lemon
• salt
• Red chili flakes
• One drop of vinegar
• chopped parsley or dill

Chop the vegetables into large pieces, boil them in plenty of water, and drain them immediately.

Return them to the pot with the butter and a glass of cold water, and let them simmer.

Place the cleaned fish in a container and pour the vegetable broth over it, after filtering it. Poach the fish.

Whisk together the yolks, lemon juice, flour, salt, and half a cup of cold water, then pour over the fish. When the fish is cooked, pour the broth over the vegetables.

Let the fish cool, remove the bones, and add the flesh to the soup.

Remove the hot pepper and a splash of vinegar, and garnish with parsley or dill. The soup is best with a variety of fish.