Summary

Ingredients

• 500 g fish (halibut)
• 250 g porcini mushrooms, cut into not too small pieces
• 700 g potato (s), diced
• 1 onion (s), finely diced
• 1 apple, cut into thin wedges
• 1 liter vegetable stock
• 8 stalk / s marjoram
• 4 anise (star anise)
• 200 ml cream
• Clarified butter
• Pepper from the grinder
• salt
• Watercress

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Instructions

1. Sweat the onion and potato cubes in 3 tablespoon clarified butter and deglaze with the vegetable stock. Add the marjoram and star anise. Pepper, salt, simmer for 20 minutes. Remove the marjoram and the star anise and puree the soup.
2. Fry the porcini mushrooms and apple wedges one after the other in 2 tablespoon clarified butter and remove.
3. Roughly dice the fish and fry in 2 tablespoons clarified butter for 2-3 minutes. Salt.
4. Whip the cream and add to the soup with the apple wedges, mushrooms and halibut. Season again with pepper and salt. Serve with a little watercress.