Cream Soup with Trout and Julienned Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ Zucchini
- 2 carrots
- ½ Celery root
- salt
- 1 shallot
- 1 Tbsp Canola oil
- 500 milliliters fish stock
- 4 Steelhead trout (each 140 grams)
- 100 milliliters Heavy cream
- 150 grams Yogurt (low-fat)
- 200 milliliters Buttermilk
- ½ organic lemon (zest)
- 2 Tbsps lemon juice
- freshly ground peppers
- 1 Tbsp Dill
- 1 Tbsp Chervil tip
Preparation steps
1.
Trim the vegetables, rinse and cut into fine strips. Bring salted water to a boil and blanch the sliced vegetables for 5 minutes, let cool, rinse and drain. Peel the shallot and finely dice. Sauté in the canola oil and pour in the fish stock. Rinse fish fillets, pat dry and poach for about 4 minutes in liquid, remove, cover and keep warm. Boil the fish broth. Add the cream, boil again and remove from heat. Let cool slightly, stir in the yogurt and buttermilk and season with a little grated lemon zest, lemon juice, salt and pepper. Skin the trout fillets. Pour the soup into soup plates.
2.
Arrange trout pieces and some vegetable strips on soup. Serve garnished with herb leaves.
