Trout Soup

Put on the fish stock with the smoked trout skin, boil by 1/3. Remove the trout skin from the reduced stock, then add whipped cream, white wine and Noilly Prat and whisk the soup with a hand mixer. Then add cold butter in pieces to the soup and whisk everything together until creamy – season with salt.

For the garnish, finely dice the fresh boneless trout fillets – mix with coarsely chopped chervil, sea salt and a touch of olive oil and refrigerate. Debone smoked trout fillet and cut into bite-sized pieces.

Bake paper-thin slices of farmhouse bread in the stove until crisp.

Serve as follows: Pour soup into deep plates – place tartar and smoked trout on the toasted bread slice and add it to the soup. Serve quickly – the bread should still be slightly crispy. It goes well with bubbly or white wine.

Fish stock:

Put bones on with cold water, wine, cleaned bay leaf, soup bunch, peppercorns and onion, bring to a boil – skim and simmer gently at lowest temperature for 30 min. Next, strain through a sieve.

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