Bavarian Style Bouillabaisse
- 2 shallots
- 2 garlic cloves
- 200 grams waxy potatoes
- 2 carrots
- 150 grams zucchini
- 150 grams Fennel
- 4 crayfish
- 50 grams butter
- 150 milliliters White ale
- 250 milliliters dry white wine
- 1 l fish stock (from a jar)
- 500 grams fish fillets (such as trout, perch, roach)
- 200 milliliters Whipped cream
- freshly ground peppers
- 2 tsps Horseradish cream (from a jar)
- 1 generous pinch organic, grated Orange peel
- 2 tomatoes
- 150 grams smoked trout
- 2 Tbsps cold butter
- Tarragon (for garnish)
Peel shallots and garlic and chop finely. Rinse potatoes and carrots, peel and dice. Rinse zucchini and fennel, cut zucchini into slices and fennel into strips.
Bring salted water to a boil in a large pot, throw crawfish in the boiling water and leave for 20-25 minutes at the boiling point.
Melt butter in a large saucepan, sauté shallots and garlic, deglaze with white ale and let it boil briefly. Add white wine and fish stock and bring to a boil. Add potatoes and carrots, cook for 1-2 minutes until al dente, then remove and set aside. Add fennel and zucchini, cook for 1 minute, then remove and set aside. Rinse fish fillets, pat dry, cut into large pieces, add to the saucepan, cook 3-5 minutes, then remove and set aside.
Add cream, boil, let liquids reduce for 10 minutes and season with salt, pepper, mustard and orange zest.
Rinse tomatoes and cut into quarters.
Froth soup with an immersion blender and the stir in cold butter. Arrange fish fillets and vegetables on warmed deep plates or soup bowls, add smoked trout and tomato pieces, add crayfish and pour hot broth over top.
Serve garnished with tarragon.