Parsley soup with stock fillet

Ingredients for Parsley soup with stock fillet

Instructions for Parsley soup with stock fillet

To prepare the Parsley soup with stock fillet recipe, please follow these instructions:

Porrer is washed and cut into pieces. Sauté in butter in a saucepan and the calf fund is boiled and boiled for 5 minutes. Blends fine. Pureen is mixed with wine. All of it is brought to a boil. Season with salt and pepper. Sprinkle the squash into balls and cook briefly in the soup with low heat. The soup is fitted with the cold butter. Cut the trout into suitable pieces and shake in butter and oil. The pepper powder is sieved over the fish after it is fried. Sprinkle with salt and freshly squeezed pepper. Appointed in the plate.