Fish Soup From Carp or Trout

dice, the second cut into thin strips and set aside. Clean trout or carp thoroughly, perhaps scale, fillet. Boil the tail, bones, head, the diced greens in two liters of water and simmer on low heat for 20 minutes. Set aside. Soak the bread roll in 100 ml of milk. Melt 30 g of Butaris clarified butter. Grind carp or trout fillets with squeezed eggs, egg yolks, bread crumbs, pepper, lemon peel, salt, liquid Butaris clarified butter, chopped garlic cloves and thyme in a food processor.

Pour fish stock through a sieve. Make small dumplings with 2 teaspoons and cook them in the hot fish stock until they float to the surface.

Heat 30 g Butaris clarified butter in a frying pan and fry the dumplings until golden brown all over. Melt 40 g of Butaris clarified butter in a saucepan. Stir in flour and sweat lightly, stirring throughout. Extinguish with the fish stock. Add the greens cut into fine strips, simmer on low heat for about 5 minutes. Add whipped cream and chopped parsley to the soup and bring to a boil again. Season to taste with salt and freshly ground pepper and serve immediately.

Bon Appétit! Source: Butari’s recipe service

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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