Smoked trout soup with leeks and rye bread croutons

Ingredients

• 2 smoked trout fillets (about 500 g)
• 100 ml heavy cream
• 100 g onions
• 1 fresh garlic clove
• 1 medium leek stalk
• 1 lemon (unprocessed)
• 2 Bay leaves
• 2 cloves of peppercorns
• 1 tsp crushed white pepper
• 120 ml rapeseed oil
• 40 g flour (type 405)
• 200 ml dry white wine
• 500 ml light veal stock
• Sea salt
• freshly ground black pepper
• 2 slices rye bread
• dill

Instructions

1. 1.

   Soup: Fillet the trout, breaking the back fillets into pieces for garnish. Set aside the belly fillets for the soup and keep skin and bones.

2. 2.

   Prepare cream by chilling until almost stiff. Peel and finely chop onions and garlic. Clean and wash leeks; cut white part small for soup, slice green part into fine strips for garnish and set aside. Wash lemon hot, dry, zest thinly with a zester, squeeze juice. Put lemon zest and other spices in a spice bag. In a pot sauté onions, garlic and leek whites in 60 ml rapeseed oil, then dust with flour.

3. 3.

   Deglaze with wine, reduce slightly, then add stock and the spice bag. Bring to a boil, simmer gently for 20 minutes, remove spice bag, add belly fillets and butter, blend until smooth. Strain soup through a fine sieve, season with lemon juice, salt and pepper. Reheat before serving and fold in cream.

4. 4.

   Croutons: Strip dill stems and finely chop. Remove rye bread crusts and cube the bread. In a pan heat 40 ml rapeseed oil over medium heat, fry until tender-crisp, season and drain on kitchen paper. For garnish sauté leek strips in 20 ml rapeseed oil, season with salt. Arrange trout back fillets, croutons and garnishes in soup before serving.