Fish in Herb Broth

For the fish in the herb broth, clean the vegetables. Dice the onion, peel and slice the carrots and celery, and cut the leeks into rings.

Check the fish fillets for bones and cut into strips. Sprinkle with lemon juice and season with salt and pepper.

Heat vegetable broth, wine and vermouth in a roasting tin, put in the fish pieces and add the bay leaf. Poach for 5 minutes (cook just below boiling point, do not bring to a boil). Lift out the fish strips and keep warm on a plate.

Add the vegetables to the broth and simmer for a few minutes. Stir some cream into the broth and thicken with a knob of ice-cold butter. Season with chives, parsley and chervil. Put the fish strips back in and warm them up.

Serve the fish in the herb broth in soup plates.

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