Trout soup with herbs

Ingredients for Trout soup with herbs

Instructions for Trout soup with herbs

To prepare the Trout soup with herbs recipe, please follow these instructions:

The soup can also be cooked in other fish than trout, but trout's fine meat gives the best flavor. The fish is cleaned, tail and head cut off. The rest of the fish is cut into smaller pieces. Boil the head and tail in 1 ½ ltr. water about 10 minutes, and si soup. Came the raw fish pieces in a saucepan with carrot, leeks and potatoes. Pour soup over fish and add additional ½ ltr. water. Tisæt parsley sprigs, Bay leaves, salt and pepper. Cook the soup on low heat, covered, about 10 minutes. Take up the fish with a hole-spoon and boil the vegetables tender. Remove the parsley sprigs and Bay leaves. Add 1 ½ dl. white wine and clams. Add the syrup to taste. The soup to the boil, part the cooked fish into small pieces, remove the skin and bones and keep it warm in a dish with silver foil. Whip the cream with the egg yolks. Pour it on the soup, while touched. The soup should not boil, as it will then discard. Season with salt and pepper. Came the cooked fish in the soup and cut dill over the soup just before serving. To the soup you can eat bread at will. It is not good Board practice, according to. Emma Gad that dikke either beer or wine to the soup. But of course, it is not prohibited to flush after with a dram.