Sweet-Spicy Fish Soup

Ingredients

• 500 g carp carcasses
• 1 Carrot
• 150 g Knollensellerie
• 150 g leek
• 1 onion
• 1 bay leaf
• 3 cloves of peppercorns
• 6 tbsp raisins
• 2 tbsp Noilly Prat
• 4 slices baguette
• 2 tbsp butter
• 1 lemon
• 12 pieces carp fillets (about 40 g each)
• 200 ml heavy cream
• 2 egg yolks
• Salt
• black pepper (ground)
• paprika powder (sweet)
• 2 tbsp plum jam

Instructions

1. 1.

   Place the washed carcasses in a pot and pour 1 l cold water over them. Heat slowly to a boil, skimming off any foam that forms.

2. 2.

   Peel and cut the carrot, knollensellerie, and leek into small pieces. Peel the onion and pierce it with the bay leaf and peppercorns. Add all vegetables to the pot and let simmer gently for about 30 minutes without boiling.

3. 3.

   Meanwhile, drizzle raisins with Noilly Prat and let them soak. Dice baguette and fry in hot butter until crisp. Wash lemon, dry, slice into four pieces, and squeeze out the remaining juice.

4. 4.

   Strain the broth through a fine sieve into another pot. Rinse carp fillets and simmer gently in the broth for about 5 minutes. Remove fish, set pot off heat, whisk cream with egg yolks, stir into soup, and season with salt, pepper, paprika, plum jam, and lemon juice. Reheat fish in the soup until hot.

5. 5.

   Serve on plates, sprinkle with croutons and raisins, and garnish with a lemon slice.