for 6 persons:
1 l Fishstock
0,2 l cream
0,1 l dry white wine
50 g Butter
skin of a smoked trout
for the Tatar:
2 fresh troutfilets without skin and bones
2 Tblsp. fresh grounded chervil
cook the fishstock with the troutskin and reduce for 1/3.
get out the skin and add cream and wine.
blend with the mixer until slightly foamy.
Add the cold butter in pieces, mix creamy and season
For the Tatar cut the trout filets into small cubes, mix with the chervil, Salt and Olive Oil and put to a cool rest.
for the addition get off the fishbones of the troutfilets and cut into small pieces. Roast the thin breadslices
Serve teh soup in soup dishes. Put the Tatar and the smoked trout on the breadslices and get them into the soup.
Tastes great with Champagner or white wine
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"