Garlic Soup with Red Bream Fillets

Ingredients

• 2 large heads of garlic
• Salt
• Pepper
• 6 sprigs Thyme
• 3 tbsp olive oil
• 3 onions
• 650 ml vegetable broth
• 240 g red bream fillet (4 fillets; skin removed)
• 30 g Parmaschinken (2 slices)
• 125 ml Soy cream
• 2 tbsp chopped almond kernels

Instructions

1. 1.

   Halve the garlic heads crosswise and place them cut side up on a sheet of aluminum foil. Season with salt and pepper.

2. 2.

   Wash thyme, shake dry, and lay 4 sprigs over the garlic. Drizzle with 1 tbsp olive oil, seal the foil, and bake in a preheated oven at 200°C (180°C fan or gas level 3) for about 40 minutes.

3. 3.

   Meanwhile, peel and halve the onions, then slice into thin strips.

4. 4.

   Remove the garlic from the foil and let it cool slightly. Press the cloves out of the halves into a bowl.

5. 5.

   Heat 1 tbsp olive oil in a pot and sauté the onions over medium heat for 8 minutes, stirring until translucent.

6. 6.

   Tear thyme leaves from the remaining sprigs, add to the onions, and cook for another 3 minutes.

7. 7.

   Add the garlic cloves and broth, then simmer for 15 minutes over medium heat.

8. 8.

   In the meantime, rinse the red bream fillets, pat dry, halve them crosswise, and season with pepper.

9. 9.

   Trim fat from Parmaschinken, cut into 8 strips, and wrap each fish piece in a strip of ham.

10. 10.

    Puree the garlic soup with an immersion blender. Stir in soy cream and bring to a boil again. Season with salt and pepper and keep warm.

11. 11.

    Toast almonds in a non-stick pan without oil until lightly brown. Remove and wipe the pan dry with paper towel.

12. 12.

    Add remaining olive oil, then sear each fish packet for 2 minutes on each side. Skewer if desired. Serve the soup in bowls, sprinkle with toasted almonds, and top with the ham-wrapped fish fillets.