Potato-Leek Soup with Fish
Ingredients
- Ingredients
- 500 grams potatoes
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 150 milliliters dry white wine
- 300 meters fish stock
- 1 stalk Leeks
- 500 grams trout (ready to cook)
- salt
- freshly ground peppers
- 100 grams Whipped cream
- 50 grams Crème fraiche
- 2 Tbsps freshly chopped Dill
- Dill (for garnish)
Preparation steps
Peel, rinse and dice the potatoes. Peel onion and garlic, chop finely and cook in a pot with 2 tablespoons of melted butter until translucent. Add potatoes and sauté briefly. Deglaze with wine, add fish stock and simmer about 15 minutes over medium heat. Cut the leek lengthwise, rinse, trim and cut into thin rings. In a pan in the remaining butter, fry leek and set aside. Rinse the trout, pat dry, remove the head and fins, and cut the fish into 1 cm (approximately 1/2 inch) slices.
Take half of the potato cubes out of the soup, puree the soup in the pot and add the sour cream and crème fraîche. Season with salt and pepper, return the vegetables to the pot, add leek, chopped dill and fish and simmer 6-7 minutes. Season again, arrange on plates and serve garnished with dill.
