Fry vegetables with shrimp shells until they are golden. Season with salt and pepper and deglaze with white wine.
Pour water on and add the fishbone and fish cut offs. Allow to swell for about 1 hour, skim in between.
Then, season with salt, white pepper and a little lemon juice.
Pass the stock through a sieve or cloth and allow to cool.
In the meantime make a roux, fill up with the stock and add the cream. Season again if necessary.
Let the soup simmer for another 20 minutes, so that the floury taste disappears.
Ingredients |
|---|
100 g leeks (the light part) 70 g celery of the tuber 1 bulb of fennel 1 onion fish cut offs (white fish, no salmon!) fishbones 400 ml clear fish stock approx. 7 - 10 shells of shrimps 200 - 250 ml white wine 1 l water 200 ml cream lemon juice salt and white pepper |
Panorama Hotel Restaurant Lohme
Dorfstraße 35
D-18551 Lohme
Germany
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