Summary

Ingredients

• 400 g potato (s)
• 150 g carrot (s)
• 150 g celery
• 1 medium onion (s)
• 2 cloves garlic
• 400 ml fish stock
• 125 ml white wine
• 125 ml cream
• 1 piece (s) butter
• 1 bay leaf
• 400 g trout fillet (s)
• 1 tablespoon, leveled curry powder
• Lemon juice
• salt and pepper
• sugar
• 1 bunch chives

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Instructions

1. Peel and cut the onion. Peel the potatoes, celery and carrots and cut into small cubes. Heat the butter and sweat the vegetables in it until translucent. Deglaze with wine and add the bay leaf. Top up with the fish stock and simmer over a moderate heat for 20 minutes.
2. Cut the fish fillets into cubes, drizzle with lemon juice, season with salt and pepper and let stand for a few minutes. After 20 minutes, remove the bay leaf from the soup and puree the soup. Stir in the cream, season with curry, salt, pepper, a little lemon juice and a little sugar.
3. Bring to the boil and add the fish cubes to the hot soup. Take the pot off the fire and let the fish cubes simmer for 8-10 minutes. Add the chopped chives before serving.