Bound Fish Soup

Sauté butter and shallots until translucent, dust with flour, pour in white wine and fish stock, add spices, simmer for ½ hour, then add cream, crème fraiche, cook for another 10 minutes, mix and strain, perfume with Pernod. As a garnish, briefly poach 4 fish fillets of 30 g each in the soup, serve with top cap and cooked vegetable strips.

Related Recipes:

Fish and Chips From the Hot Air FryerFor fish and chips, cut the fish into four equal pieces and rub with lemon juice, salt and pepper. Let the... Sauerbraten Roulades1. mix the prepared vegetables and spices with red wine, red wine vinegar and water in a shallow work bowl... Veal Shanks with Beer Mustard SauceRemove the skin from the shallots and garlic. Cut the shallots into fine strips and the garlic into slices... Quick Fish SoupClean the carrots, leek, onions and garlic, remove the skin and cut into small cubes. Sauté the vegetable... Salmon Fillet SteamedSince I don’t have a steamer yet, I cook the salmon as follows: Rinse the salmon fillet with cold water... Risotto with SpinachPreparation: Sauté shallots, garlic and bay leaf in warm light butter or butter. Add the long grain rice and... Loup De Mer in Salt Crust with Olive Oil CoulisClean and rinse the abdominal cavity and head of the fish well. Dab dry and season sufficiently with pepper... Celery Consomme with Crab Tails* 4-6 servings Peel one onion and chop into very fine cubes, peel the garlic clove and press through the... Fish SolyankaCut onion into small pieces, roast lightly in fat, add paradeis pulp and cook for 5 to 6 minutes until soft... Bernese Cabbage Soup with Chicken Liver Skewers – J.SackmannFor the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the...