Summary

Ingredients

• 3 small fish (s), sea bream or other whole sea fish
• 1 liter water
• 125 ml white wine, drier
• 1 bunch vegetables, light soup greens (no carrots!)
• Mustard seeds
• Peppercorns
• 1 bunch herbs, from 3-4 stalks thyme and bay leaf
• some stalks dill

For the sauce:

• 1 Hummer the tank away (TK-Hummer is also possible here)
• 500 ml fish stock
• 250 ml red wine, dry
• 250 ml sweet cream
• 1 bunch vegetables (onion, soup greens, carrot and small fennel bulb)
• 1 piece (s) ginger, small, possibly
• 2 cloves garlic
• 1 teaspoon tomato paste, a little more
• 50 g butter
• 50 grams flour
• Mustard seeds
• Peppercorns
• 1 bunch herbs from 3 stems thyme, rosemary and bay leaf
• some cognac, to taste
• some salt and pepper
• Oil, for frying

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Instructions

1. For the fish stock:
2. Fillet the sea bream, remove the skin and heads as well as bloody spots from the carcass. Rinse and roughly cut the bones. Save 2 bream fillets, diced bite-sized, for later stretching. Use the remaining fillets for other purposes.
3. Clean the vegetables and cut into walnut-sized cubes.
4. Place the fish bones in the cold water and wine and bring to the boil. Skim off the resulting foam. Simmer for 10 minutes and for the last 20 minutes add the vegetables, herbs and spices and whole dill stalks, simmer and strain carefully.
5. Note:
6. The spices can vary depending on the use of the stock and the vegetables can also be supplemented with fennel. But it wasn`t made here because fennel tuber was already planned for the lobster stock. The fond can also be made a day in advance.
7. For the lobster sauce:
8. Make a flour butter from the butter and flour and store in the refrigerator. You won`t need all of the flour butter. The rest of the food can be stored in the refrigerator and used to thicken sauces.
9. Prepare the vegetables and cut into walnut-sized cubes. Place the leeks in a bowl separately from the other vegetables.
10. Release the lobster meat, cut into bite-sized pieces and set aside.
11. Roughly cut the upper part of the tank and add it to the other remains of the tank.
12. Fry the lobster carcasses in the oil.
13. Note:
14. If you want to use a few prawns to stretch the sauce, you can fry the remains of the shell with the armored carcass.
15. The vegetables! Without! Add the leek and roast it nice and dark. That can take a while.
16. Add the tomato paste and lightly toast.
17. Deglaze with the red wine a total of 3 times (it must really sizzle) and reduce each time until there is little or no liquid.
18. Stir in the fish stock and cream and simmer.
19. Now add the leek, spices and bouquet of herbs and simmer for about 20 minutes.
20. Strain the sauce through a fine sieve, perfume with a little cognac, season with a little salt and ground pepper and thicken with the flour butter until it is consistent.
21. Add the lobster meat and the cubes of sea bream fillet to the sauce and just pull the fish through it without simmering.
22. Tagliatelle or just baguette go well with it.