Trout soup with sorrel
Instructions
Put in a bowl full of water the cuttings of trout.
Gently melt the butter in a saucepan, add the shallot in a chopped very fine and let it Brown to moderate heat for 3-4 minutes, avoiding to take color.
Add trout pieces, drained, and FRY for a few minutes.
Finally fill the water container and the Riesling, add the necessary salt and thyme and bring to a boil.
Simmer on low heat for 3-4 minutes, continually removing the foam that forms on the surface of the liquid.
Spent the time indicated, remove the heads from the broth, deprive of the pulp, which will keep aside, and put back in the saucepan.
Continue cooking for another 15 minutes, then strain the fish stock through a sieve, covered with a tarp.
Collect the liquid obtained into a clean saucepan and let it reduce until about 3/4 litre fish stock, then remove from heat and let it cool.
Melt the butter in a saucepan, add the flour and let Cook over low heat, stirring constantly, without allowing take color.
Squirt the sauce with the fish stock of trout cold, bring to the boil stirring with a whisk, and simmer at moderate heat for 10 minutes.
Beat the egg yolks with the cream and add the mixture to the cream, which by this time no longer needs to boil.
Preparing filtered through a sieve lined with a towel, collecting the proceeds into a clean pot.
Mount it with the hand blender, then add salt and add the trout flesh and the finely chopped sorrel.
Finally, Sorrel and United the flesh removed from the heads of trout, then serve.
Ingredients and dosing for 4 persons
- 20 g of flour
- 30 g of butter
- 2 egg yolks
- 20 cl of cream
- 20 g of sorrel
- Salt
- For the fish fumet:
- 600 g of bones, heads and other scraps of trout
- 15 g of butter
- 50 g of shallots
- 80 cl of water
- 30 cl of dry riesling
- Salt
- 1 sprig of thyme