Festive Potato Soup with Pikeperch and Tomato-cress Compote
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potato (s)
- 1 avocado (s), ripe
- 1 clove garlic
- 6 tablespoon olive oil
- 4 tomato (s)
- 1 point cress
- 400 g fish fillet (s) (pikeperch fillet with skin)
- 4 tablespoon crème fraîche
- salt and pepper
- water
- Vegetable broth, (instant or freshly prepared)
Print Recipe
Pin Recipe Instructions
- Peel the clove of garlic, dice finely and fry in 3 tablespoons of olive oil. Add the peeled potatoes cut into small cubes and fry briefly. Then add water and / or vegetable stock and cook until the potatoes are done.
- In the meantime, flour the pikeperch on the skin side and fry, season with salt and pepper, cut into large pieces.
- Score the tomatoes crosswise at the top, scald with boiling water, peel and core off the skin and cut into fine cubes. Season with the cress, the rest of the olive oil and salt + pepper and put aside to steep.
- Puree the potatoes in the broth with 2 tablespoons of creme fraiche using a magic wand. Then add the avocado pulp and puree again using a magic wand. The soup should now have a creamy, frothy consistency. Maybe add a little more salt.
- Serving:
- Put the soup on the plate. Put the pieces of fish in the middle, put a small dollop of creme fraiche on top, put the cress and tomato compote in 3 equal parts around the outside of the fish on the soup.
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