Summary

Ingredients

• 400 g smoked fish (fillet), e.., char, cod or haddock
• 700 ml milk
• 5 small potatoes
• 3 thin leek stick (s)
• some butter
• 200 ml water
• 100 ml cream
• 1 teaspoon mustard, hot
• 1 bay leaf
• 10 peppercorns
• 5 allspice grains
• some lemon juice, freshly squeezed
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Put the fish in a saucepan, pour in the milk and add the bay leaves, pepper and allspice. Heat the milk and let it steep for 2 minutes over medium heat, do not boil. Remove the fish and set aside. Let the milk steep with the spices.
2. In the meantime, cut the leek into thin rings and the potatoes into pieces about 2 cm in size. Melt the butter in a saucepan, add the leek and potatoes and sweat while stirring for about 5 minutes. Add salt, add 100 ml of water and cover and simmer for 10 minutes or until the potatoes are cooked through.
3. Fish the pepper and allspice grains and the bay leaf from the milk and add the milk to the potatoes and leek in the pan. Possibly add another 100 ml of water. Add the mustard and ground pepper. Heat everything and let stand on the stove for 7 minutes over medium heat; the milk should be very hot but not boil.
4. Cut the fish into bite-sized pieces and add to the soup pot along with the cream and lemon juice. Season with salt and mustard at the end.