Summary

Ingredients

• 500 g beetroot, cooked (tetrapack, coolin shelf)
• 400 g veetable onion (s)
• 1 clove garlic
• 25 g butter
• 400 ml vegetable stock
• liter ⅛ white wine, dry
• 200 g whipped cream
• salt and pepper
• 400 g fish fillet (s), white (e.. redfish, saithe or cod)
• 8 slices bacon, very thinly sliced
• 2 tablespoon oil, neutral
• Chives, for decoration

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Instructions

1. Peel the beetroot, onions and garlic. Roughly dice the beetroot, finely dice the onions and garlic. Heat butter in a saucepan and sauté everything in it. Pour in the broth, wine and cream. Cover and simmer for approx. 25 minutes.
2. Pat the fish dry, cut into sixteen equal-sized cubes. Halve the bacon and roll each piece of fish in a slice of bacon. Put four pieces on a wooden skewer.
3. Puree the soup finely, strain through a sieve. Season to taste with salt and pepper.
4. Fry the skewers in the hot oil until crispy.
5. Rinse the chives, shake dry and cut into fine rolls.
6. Beat the soup with a hand mixer until frothy, distribute on preheated plates, sprinkle with chives, place a skewer over each.
7. Tip:
8. For vegetarians who eat fish, I recommend fried shrimp skewers without bacon.