Fish Bisque with Herbs
Fillet the trout and pull off the skin. Set the skin aside. Cut the fillets into strips 1 cm wide and keep cool.
Wash and trim the spring onions. Roughly chop the green parts and cut the white and pale-green parts into rings.
Put the stock, wine, trout skin, juniper berries and chopped spring onions into a pan, bring to the bowl and leave to infuse for 15 minutes. Then strain through a sieve.
Sweat the spring onion rings in hot butter in a saucepan until translucent. Stir in the flour and cook without browning, then stir in the stock and simmer gently for about 15 minutes.
Whip the cream stiffly and mix with the kirsch.
Sieve the soup once more through a fine sieve and season with salt and pepper. Add half the cream and mix in. Mix the remaining cream with the chervil.
Place the strips of trout in warmed plates, ladle the soup on top and garnish with the chervil cream.