Smoked Trout Soup ('Geräucherte Forellenschaumsuppe')
Smoked Trout Soup ('Geräucherte Forellenschaumsuppe')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 smoked trout, about 10 ounces (285 g)
- 3 spring onions, cut into 1-inch pieces
- 1/2 fennel bulb, cut into small cubes
- 1 medium-sized carrot, sliced 1/2-inch thick
- 1-inch knob of ginger, thinly sliced
- 1 clove
- 5 allspice berries
- 1 bay leaf
- 4 cups water
- 1 medium-sized starchy potato, grated
- 1/2 cup heavy cream
- lemon juice, to taste
- salt, to taste
Instructions
- 1
Using your hands, slide the skin off the smoked trout and set it aside. Carefully remove the fillets and tear the flesh apart into bite-sized pieces. Set the flesh aside and put the fish trimmings and skin inside a medium-sized pot. Add the spring onions, fennel, carrot, ginger, clove, allspice berries, and bay leaf. Cover with 4 cups of water and bring it to a light simmer. On the lowest possible heat setting, let the fish broth gently simmer uncovered for half an hour. Strain out the broth ingredients by passing your broth through a fine-mesh sieve.
- 2
Add the grated potato into your strained broth and let it lightly simmer for 10 more minutes. Add the heavy cream and puree the soup using a blender. It's best to use a stick blender for this task so that the soup gets well aerated. The surface of the soup should be covered with plenty of small air bubbles. Season the soup to taste with lemon juice and salt.
- 3
For serving, divide the pieces of trout flesh evenly among four serving bowls and ladle the hot soup on top.