Tomato Soup with Fish Balls

Ingredients

• 800 g tomatoes
• 2 onions
• 2 tbsp butter
• 400 ml vegetable stock (from the jar)
• 1 tbsp Tomato Paste
• salt (pepper)
• 150 g trout fillet
• 1 slice toast bread
• 1 egg
• 1 tbsp Crème fraîche
• 1 tbsp Lemon Juice
• 4 sprigs dill

Instructions

1. 1.

   Peel and finely dice the onion, then sauté it in butter. Wash the tomatoes, cut them into eighths, add to the pan, sauté briefly, pour in stock, cover, and simmer over low heat for 30 minutes. Pull the trout fillet into small pieces. Drain the toast bread and blend both with egg, salt, pepper, and crème fraîche. Stir in lemon juice. Wash the dill, trim the tips, chop two-thirds, and fold into the fish mixture.

2. 2.

   Strain the tomato broth through a cloth, stir in tomato paste, season with salt and pepper, and reheat. Shape the fish mixture into balls using 2 teaspoons of each, then let them cook in salted water for 5 minutes. Serve the tomato consommé garnished with three fish balls and dill per bowl.