Fish Soup

For the fish soup, wash the celery, peel the onion and carrot and cut everything into small cubes.

Cook with the fish carcasses in lightly salted water for 15 minutes. Strain the fish soup through a sieve.

Heat butter, add flour and prepare a light roux. Deglaze with the fish soup and bring to the boil again.

Remove the pan from the heat and thicken the soup with whipped cream and egg yolk.

Season the fish soup with salt and pepper.

Cut redfish into cubes and add. Heat again briefly and let the fish cook. Finish with a squeeze of lemon juice and chopped parsley.

Preparation Tip:

You can also prepare fish soup with other fish and/or seafood!

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