Components
White fish, 500 g
Onion, 1
Celery, 1 stalk
Leek, 2
Carrot, 1
Fish broth, 2 cups
Olive oil, needed quantity
Butter, 2 tablespoons
Egg yolk, 1
Heavy cream, ½ cup
Dill, 1 teaspoon
Parsley, 50 g
Salt and black pepper to style
Bread toast, 250 g
Preparation
– Chop the onion.
– Reduce the celery and leek into skinny slices.
– Chop the carrot considerably coarsely.
– Warmth the olive oil and butter in a saucepan.
– Sauté the onion, leek, celery and carrot.
– Add the fish broth.
– Season and cook dinner over low warmth for ½ hour.
– Clear the fish effectively, take away scales, pores and skin and bones, leaving solely the meat. white.
– Reduce the fish into items.
– Add the fish to the soup.
– Add the dill.
– Prepare dinner the fish soup for about 20 extra minutes.
– Combine the yolk with the milk cream.
– Add and warmth the soup with out letting it boil.
– Sprinkle with finely chopped parsley.
– Place the toasts in a tureen.
– Pour the fish soup over the toast and serve instantly.
