Sour Soup of the Faaker Lake Tench with Garlic Bread Slices

Fillet the tench (loosen the meat from the bones) and cut the boned fillets into larger cubes. Tie the spices – marjoram, thyme, coarsely ground nutmeg, bay leaf and peppercorns – in a linen bag or tea bag. Add the leftover sections of the fish (head, fins, etc.) with 1.5 liters of cold water and the spice bag. Once the broth boils, add coarsely chopped vegetables and boil everything for 25 minutes. Then strain the soup and dice the nice portion of the vegetables for the chowder. Now melt the butter, stir in the flour and sweat to a roux. Pour in the strained soup. Add the fillet pieces and let them cook in the soup for a short time. Whisk the cream with the eggs and add to the soup. Add the vegetable cubes, season with salt and sprinkle with chopped parsley before serving. For the garlic bread, mix butter or clarified butter with a little salt and the crushed garlic and spread on thin slices of white bread. Toast quickly in a well preheated oven until crispy and serve as a side dish with the soup.

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