Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 200 g carrot (s)
- 1 potato (s)
- 1 piece (s) celeriac, approx. 00 - 50 g
- 1 stick celery
- 1 leek
- 1 liter fish broth (recipe see below)
- 600 g fish (cod, haddock, halibut, salmon)
- 0.5 ½ lemon (s), juice it
- 3 egg yolks
- 125 ml sour cream
- 125 ml sweet cream
- Salt and pepper, whiter
- parsley
Print Recipe
Pin Recipe Instructions
- Chop the onion. Cut carrots, potatoes and celery into small cubes, leek and celery thinly slices and cook everything in the fish stock for about 12 minutes.
- Drizzle the prepared, washed and boned fish with lemon juice, season with salt, cut into pieces and add to the vegetables in the fish stock. Let the fish simmer for a further 12 minutes at a low temperature. Whisk egg yolks with sweet and sour cream and half a cup of fish stock and add to the soup, but do not let it boil anymore. Season with salt and pepper, sprinkle with chopped parsley and serve.
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