Mondsee Fish Scallop Soup

Chop the carp head into coarse pieces, put it together with the carcasses, peppercorns, bay leaf and onion in cold water flavored with salt and vinegar and let everything simmer for about half an hour. Now strain the water but keep it, remove the fish meat from the head and set it aside as well. Heat the clarified butter and fry the grated roots briefly in it, stir in the flour and shortly afterwards slowly pour in the fish stock and the red wine. The soup is now cooked well for some time before the roe is quickly stirred in, brought to the boil again and the finely chopped head meat is added. Season to taste with thyme and pepper. Serve the finished soup in a warmed soup bowl, garnished with freshly toasted white bread croutons and chopped parsley.

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