Gmundner Fish Soup

Sauté butter and shallots until translucent, dust with flour, pour white wine and fish stock, add spices, simmer for 1/2 hour, then add cream, crème fraîche, cook for another 10 minutes, mix and strain, season with Pernod.Fish fillets poach briefly in the soup, or fry in a coated pan with a little oil, serve with top cap and cooked vegetable strips. Sprinkle with fresh herbs.

Cut out fish from rolled out curd, potato leaf or puff pastry, brush with beaten egg, bake until light brown and use as a chowder.

Related Recipes:

Red Fish SoupFor the family: wholefood recipe You can often get leftover fish for free at fish stores (order a day in... Rascasse with Potato ScalesFillet the fish and discard the skin. Portion fish fillets to about 150 g and pull the bones. Roughly cut fish... Coconut Fish Curry with PumpkinFor the coconut fish curry with pumpkin, first prepare the pastes. For the lemongrass paste, slice the... Fennel Fish SoupA delicious fish recipe for any occasion! For the fish stock, rinse the bones under cold water, add to the... Pasta with Fish and SaffronA great pasta dish for any occasion: Rinse and dry the fish fillets and cut diagonally into 1 cm wide strips... Fish Soup Genoese StyleFish soup Genoese style Fish rinse and cut into pieces. Remove crab tails from shell, leaving only the tail... Fish Dumplings for Fish SoupPut the fillet of catfish in the refrigerator. When it has cooled, cut into pieces and grind in a hand mixer... Fish in Coconut Milk, Fish MoleeBrush both sides of the fish with a mixture of half the lime juice, salt, turmeric and a small amount of water... Fish Spicy – Blackened FishKitchen herbs, garlic salt and spices in a bowl form and mix. Briefly turn the fillets in the mixture to the... Trout Fillets in Saffron Cream with Wild RiceSprinkle the trout fillets with the juice of one lemon and season with salt. Preheat the oven to 80 °C. Mix...