Chop the onions. Cut carrots, potatoes and celery root into small cubes, leek and celery stalk into thin slices and cook in fish broth for about 12 minutes.
Sprinkle the prepared, washed and boned fish with juice of one lemon, season with salt, cut into pieces and add to the vegetables in the fish broth form. Cook for about 12 minutes at low heat.
Mix egg yolks with sweet and sour whipped cream and half a cup of fish broth and add to the soup, but do not boil anymore. Season with pepper and salt and bring to the table sprinkled with chopped parsley.
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