Potato Soup with Fish and Leek

Ingredients

• 500 g Potatoes
• 1 onion
• 1 Garlic clove
• 3 tbsp butter
• 150 ml dry white wine
• 450 ml vegetable broth
• 300 ml fish stock
• 1 stalk leek
• 500 g trout (ready to cook)
• Salt
• pepper (ground)
• 100 ml sour cream
• 50 g crème fraîche
• 2 tbsp freshly chopped dill
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel, wash and dice the potatoes. Peel and finely chop the onion and garlic; sauté in a pot with 2 tbsp melted butter until translucent. Add the potatoes, cook briefly, then pour in wine, broth, and fish stock. Simmer over medium heat for about 15 minutes. Slice the leek lengthwise, rinse, trim, and cut into thin rings. Sauté in remaining butter and set aside. Rinse trout, pat dry, remove head and fins, and slice into 1 cm thick pieces.

2. 2.

   Take half of the potato cubes out of the soup, puree the rest of the soup, then stir in sour cream and crème fraîche. Season with salt and pepper, add the vegetables, chopped dill, and fish, and let it infuse for 6-7 minutes. Taste again, plate, and serve garnished with dill sprigs.