Summary

Ingredients

• 1 small trout (s), smoked
• 2 tablespoon vegetables, (brunoise)
• 1 small shallot (s)
• 1 teaspoon, heaped clarified butter
• 2 teaspoon, heaped flour, 405
• 500 ml fish stock, preferably homemade
• 3 tablespoon sweet cream
• 1 tablespoon vermouth, noilly prat or dry vermouth
• some dill
• some chervil
• some salt and pepper, whiter

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Instructions

1. Carefully debone the smoked trout, remove the head and skin, separate belly and back fillet.
2. Sauté shallot and brunoise (carrot, leek, celery) in clarified butter, dust with flour and let sweat through. Pour in the fish stock and simmer on a low flame for 20 minutes.
3. Puree the belly fillets and cream with the magic wand and stir into the soup. Season to taste with salt, pepper, dill and Noilly Prat. Assemble with the magic wand until foamy.
4. Divide the fillets into the individual segments with a fork and distribute them on the soup bowls or plates. Add the hot soup and decorate with some trout pieces and chervil leaves.