Dice the fish, half the amount if carrot, celeriac and root parsley.
Slice the remaining amount of carrot.
Melt butter, stir in flour and add fish stock, stir the soup until it is smooth.
Add the vegetable dices and let it boil for approx. 15 minutes.
Remove the vegetables from the soup.
Press lemon juice and stir together with curry, cayenne pepper, egg yolk and cream, and add to the soup.
Add fish, slices of carrot and let the soup simmer until the fish is cooked through, approx. 5 minutes.
Season with salt.
Sprinkle the soup with chives and serve with bread on the side.