Fish Cream Soup of Salmon Trout

In a saucepan, sauté the shallots in hot butter until translucent, dust with flour and allow to foam. Add white wine and fish stock, season with saffron, pepper, bay leaves, fennel and salt and simmer for 30 minutes. Then stir in whipped cream and crème fraîche and cook for another 10 minutes. In the meantime, season the carefully boned fish fillets with salt and fry them briefly on both sides in a coated pan with a little oil (or cook them briefly in a little fish stock). Lift out again, dab off fat and put into the already prepared soup. Sprinkle with finely chopped herbs according to taste.Garnish recommendation: cooked vegetable strips, Obershäubchen, fish dumplings, crispy baked, punched out small fish from rolled out curd, potato leaf or puff pastryVariationsmöglichkeiten¿ Change the flavor of this cream soup in each case decisively by the addition of ginger, coriander, gin, Pernod, fennel, curry or turmeric. ¿ The color can be varied, for example, by mixing in peas or herbs.¿ Instead of the fish fillets, smoked fish strips, mussels or crabs taste particularly fine as an ingredient.¿ For a real Schraz’n Supp’n, 300 g of boned Schraz’n fillets, which are small perch, are fried in garlic butter and served in the soup.

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