Fine Fish Soup with Baked Fruit from Fiefhusen

Summary

Ingredients

For the soup:

• 1 ½ liter vegetable stock, mild and clear
• 200 g celeriac, cut into thin slices
• 1 tablespoon dill seeds
• 2 medium onion (s), with skin, quartered
• 1 bay leaf
• 1 slice ginger
• 50 ml white wine, dry
• 125 g sprats, smoked and whole

For the soup:

• 100 g dried fruits, e.. plums, apples, apricots
• 100 g reen beans, fresh or frozen

Moreover:

• 250 g salmon fillet (s), rouhly diced
• 0.5 teaspoon ½ dill seeds
• 1 tablespoon, heaped butter
• 1 squirt lemon juice
• Salt and pepper, freshly ground from the mill
• 2 stalks leaf parsley, including stems, roughly chopped, for garnish

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Instructions

1. First the soup base is prepared. Peel the celery. First cut into slices then into very fine strips. Only quarter the onions and do not peel them. The onion peel is necessary for the beautiful color of the broth.
2. Put both with the dill seeds, bay leaf, ginger and white wine in a large saucepan with the vegetable stock and bring to the boil once. Then cover with a lid and simmer gently for an hour over a mild heat. Then remove from the stove and strain the solid ingredients through a fine sieve.
3. Now add the sprats to the soup. Bring to the boil again briefly and simmer gently under the lid for at least half an hour. Then sieve the sprats from the soup with a fine sieve and clarify the soup base with a coffee filter.
4. Add the baked fruit and the thawed or fresh green beans to the now clear soup base. Please shorten the beans to the size of a spoon beforehand. Boil again briefly and vigorously, then simmer gently under the lid for about 30 minutes. The soup base is ready as soon as the beans are cooked but still have a bite. Check more often if necessary.
5. Just before the beans are done, bring a coated pan to medium heat and lightly roast the other 1/2 teaspoon of dill seeds in it until a nice scent of dill pours out of the pan. Now add the butter, melt it and take the heat off without it burning or turning brown.
6. Now add the salmon cubes and let them steep for a maximum of 5 minutes while swirling several times. The salmon is ready as soon as it is hot, but still slightly glassy on the inside. Now add a touch of salt and pepper from the grinder and a splash of lemon juice and toss again.
7. Place the salmon in the middle of the preheated deep plate and carefully pour the soup base all around with the ladle. Finally garnish with the coarsely chopped parsley and serve.
8. A light, dry white wine goes wonderfully with it.
9. If there is any soup base left over, I freeze it and can pimp up a nice piece of fish every now and then. Of course, the dish also works with other fish such as saithe, cod, wild salmon.
10. The taste of the soup is typical of the Low German taste, which often combines sweetness with spice. See also pears, beans and bacon or Dithmarscher Mehlbüddel.
11. Tip for cat owners: Let the sprats cool down and offer them to the house tigers. My two cats are crazy and love this rare treat!

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