Radish soup with fish rolls
Ingredients
- Ingredients
- 1 bunch Radish
- 2 onions
- 60 grams butter
- salt
- freshly ground peppers
- 200 milliliters white wine
- 500 milliliters Chicken broth
- 300 grams Whipped cream
- 4 Sole fillet (skin removed)
- 2 Tomatoes
Preparation steps
Rinse radishes, pat dry, cut off radish greens and reserve. Cut radishes into small pieces. Peel onion and chop finely. In a pan, heat half of butter and sauté onions and radish pieces. Season with salt and pepper. Deglaze pan with white wine and pour in broth. Bring to a boil over medium heat and let simmer for 10 minutes, uncovered.
Blanch radish greens in boiling, salted water. Lift from water, rinse, drain and squeeze out excess water.
Blanch tomatoes briefly and drain. Peel tomatoes, quarter and remove seeds and cut into strips.
Stir cream into radish soup and bring to a boil and stir in radish greens and remaining butter. Puree soup with an immersion blender. Heat soup again. Cut sole fillets lengthwise and season with salt and pepper. Roll up fillets tightly and secure with toothpicks. Add fish rolls and tomato strips to soup and cook for about 5 minutes. To serve, ladle hot soup into warmed bowls. Garnish with radish.