Bring to a boil water with white wine. Lard the onion with cloves, place into the water with bay leaf and peppercorns. Peel soup greens, add to the onion, cook on low heat for 30 minutes. Pour the vinegar, strain. Add fish in the broth and boil for 10 minutes. Slice cooked fillet into pieces. Melt the butter, add the flour, stirring, pour the broth and add sliced fish. Whisk the egg yolk with cream, pour over the soup, not boil. Season with salt, sugar and sprinkle with dill.