Fish soup (3)
Instructions
Filleting a carp of about 800 g in weight and boil the heads and bones in a quart of salted water.
Filter the broth, put it back in the fire with 150 g of chopped carrots and saute in 50 g of butter, carp fillets cut into small pieces, a beaten egg with 1/2 glass of cream, 1 sprig of parsley, a pinch of nutmeg and a pinch of pepper.
Simmer for 15 minutes and serve with croutons.
Ingredients and dosing for 4 persons
- 1 800 g carp
- 150 g of chopped carrots
- 50 g of butter
- 1 egg
- 1/2 cup of cream
- 1 sprig of chopped parsley
- 1 pinch of nutmeg
- 1 pinch of pepper
- To serve:
- Croutons