Forellencremesuppe

Ingredients

• 1 trout
• 1 tbsp Lemon Juice
• Salt
• 2 tbsp dry white wine
• 1 Shallot
• 1 tsp butter
• 1 tsp flour
• 300 ml fish stock
• 75 g heavy cream
• white pepper
• 70 g smoked trout fillet
• 1 horseradish (fresh grated)
• 2 sprigs dill

Instructions

1. 1.

   Clean the trout, cut it crosswise in half, season with lemon juice and salt. Cook with wine and fish stock in a pot for about 10 minutes. Remove the fish and strain the stock through a fine sieve, catching the liquid.

2. 2.

   Finely chop the shallot. Heat butter in a pot and sauté the shallot until translucent. Add flour and deglaze with fish stock. Stir well to avoid lumps. Simmer for about 10 minutes.

3. 3.

   Fillet the trout, remove all bones. Puree finely and stir into the soup with cream. Season with salt and pepper and simmer gently for 5 minutes.

4. 4.

   Cut smoked trout fillets into small pieces, place in serving bowls, pour soup over them. Sprinkle grated horseradish on top and garnish with dill sprigs.