Fish Soup with Bread and Lemon Chicken

Ingredients

• 1 Hähnchenbrustfilet (küchenfertig, ohne Haut, ca. 160 g)
• 1 unbehandelte Zitrone
• 4 EL Olivenöl
• Salz
• Pfeffer (aus der Mühle)
• 1 rote Chilischote
• 1 Möhre
• 200 g mehligkochende kartoffeln
• 2 Schalotten
• 1 Knoblauchzehe
• 2 EL Hummerbutter
• 100 ml trockener Weißwein
• 500 ml Fischfond
• 10 ml Pernod
• 150 ml Schlagsahne (mindestens 30 % Fettgehalt)
• 400 g weißes Fischfilet (z. B. Schellfisch oder Kabeljau)
• 0.25 TL Chiliflocken
• 0.5 TL Currypulver
• 1 EL Olivenöl
• 0.5 baguette
• 2 EL Croûton
• Dillspitzen (zum Garnieren)

Instructions

1. 1.

   For the lemon chicken, wash and pat dry the chicken breast. Rinse the lemon hot, pat dry, grate the zest and squeeze the juice. Mix the lemon juice with zest and oil, season with salt and pepper. Wash the chili, halve lengthwise, deseed and cut into thin strips. Marinate the chicken breast with the chili strips for 20 minutes.

2. 2.

   For the soup, peel and dice carrot, potatoes, shallots, and garlic. Sauté the vegetables in hot lobster butter. Deglaze with white wine, add stock and simmer about 20 minutes. Then puree finely and strain through a fine sieve. Stir in Pernod and cream, bring to a boil. If needed, reduce slightly or add more stock. Wash, pat dry, and dice the fish. Add chili flakes to the soup and let cook gently for 5-6 minutes. Season with salt, pepper, and curry. Remove chicken from the marinade, drain, and sear in a hot grill pan with oil until golden brown all around. Slice the baguette thinly, cut the chicken into pieces, arrange on baguette slices, garnish with chili strips. Ladle soup into cups, sprinkle croutons, garnish with dill tips, and serve with lemon chicken.