One of my favourite Chefs is 2 Michellin star Chef Christian Juergens. His restaurant is a lake Tegernsee. He made a freshwater fish soup with local fish from the lake.
I do not have this kind of fresh fish here in the city. I have to relay on the local fishmonger at my supermarket. I bought 4 different kinds of fish. The soup itself is without any problems to prepare. All it needs is a bit of planning ahead.
Since I am in winter mode, I could cut a corner with one part of the dish. The fresh made herb butter was made with frozen herbs and some dried ones. After seasoning it I put it in the fridge for a couple of hours to harden again. Make it the day ahead, no problem.
Recipe for 3:
600 g freshwater fish ( pike-perch, catfish, tilapia and pangasius ) use whatever you can get
2 shallots, 220 g button mushrooms, 2 bay leaves, 10 g butter, salt and pepper
600 ml fish stock, 300 ml white wine, 150 ml double cream, juice 1/2 lemon
1 tsp potato starch with water
For the herb butter: 30 g unsalted soft butter, parsley, chives, chervil, pimpinelle, sorrel
Smoked sea salt, pepper, Café de Paris seasoning, dried herbs.
Chop the shallots in fine chunks, cut the mushrooms in slices. Cut the fish in large bite size chunks.
In 10 g butter saute onionscand mushrooms for 5 min. Add wine and stock and bay leaves. Cook for 6 min. Add the fish and reduce the heat that the fish only poaches for 6 min.
Take out fish and mushrooms and keep them warm. Fish out the bay leaves and put the stock on highest heat to reduce down 50%. That will take a while. Make the starch slurry and bind the soup. Add the double cream and cook on mild heat for 5 min. Add lemon juice and check the seasoning. Take it off the heat.
Drop in the cold herb butter and take a stick blender and make a foamy creamy soup.
Place fish and mushrooms in the middle of a bowl and add the soup around them.
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