Arugula Soup with Salmon Trout and Fried Arugula

Finely chop shallots, sauté in hazelnut oil, pour in poultry stock and cream, simmer for twenty minutes. Blanch 100 g arugula, quench in ice water, boil soup with arugula, blend and strain through a fine sieve. Fry 50 g arugula in hazelnut oil.Cut the salmon trout fillet into pieces, season with salt and pepper, fry gently.Blend hazelnut oil into the finished soup, serve with the salmon trout and fried arugula.This recipe was provided by: Susanne BöckFor more info on hazelnut oil, visit: www.die-feinsten-essenzen.com

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