Bound Fish Soup

Rating: 3.58 / 5.00 (33 Votes)

Total time: 45 min



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.

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