Clean the fish, wash, put it into the bowl and sprinkle with little salt and a little lemon juice. Clean and wash veges. Put water into a casserole, add carrots, onion, potato, salt and boil until they become softer (until half ready).
2
Add 3tbs oil, fish, celery and boil on medium to low heat for 15min. Remove fish with spoon, put it on a plate and when the Veges are done, take them out and place around the fish.
3
Drain the broth and put it back into the pot, bring to boil and put rice. Cook until rice is ready. Beat the egg, add juice of half of the lemon, a little broth from the soup and pour into the pot. Stir the soup, bring it to boil again and remove the casserole from the heat.
4
Beat the rest of oil with the rest of lemon juice and drizzle over fish. Serve soup sprinkled with fresh ground black pepper.