Feeds two to three. Preparation time 35 minutes
• 400 gr trout fillets
• 100 gr leek
• 100 gr carrots
• 100 gr champignons
• 3 tbsp sesame oil
• 1 ltr hot water
• 1 tbsp vegetable stock
• 3 tbsp lemon juice
• 4 tbsp wheat flour
• 100 gr cream
• 2 tbsp tomato puree
• ½ tsp white pepper
• 2 tsp herbal salt
• Some dill twigs for decoration
Wash the vegetables and cut them in thin slices.
Heat the oil in a big pot and sear the vegetables for five minutes. Add the water and the vegetable stock and bring to the boil.
Sprinkle the lemon juice and put one half of the fillets on the vegetables.
Let the mixture simmer for 15 minutes.
Fill the vegetables and the fish into the blender, bring the mixture back into the pot and let it simmer.
Mix the flour, the cream and the tomato juice and stir it into the soup and let it simmer for 2 to 3 minutes.
Cut the rest of the fillets into small pieces and let it warn up in the soup.
Remove the pot from the stove and season the soup with pepper, herbal salt und some lemon juice, garner with some dill twigs.
Serve with toast.
Rolf & Brigitte