Prussian fish soup

Ingredients for 4 servings:

• 500 ml white wine
• 500 ml water
• 1 onion(s)
• 2 carnations
• 1 bay leaf
• 2 bunch soup vegetables
• 1 tsp peppercorns, black
• 1 kg fish fillet(s) (redfish or cod)
• 2 tsp vinegar
• 1 tbsp butter
• 3 tbsp flour
• 2 egg yolks
• 150 ml whipped cream
• dill
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the white wine and water to a boil. Stud the onion with the cloves and bay leaf. Clean and roughly chop the vegetables. Add the onion, vegetables, and peppercorns to the pot and simmer for 30 minutes. Then add the vinegar. Remove the spices and vegetables from the stock. Add the fish fillets and cook in the stock for about 10 minutes until soft, then remove and cut into bite-sized pieces. Melt the butter and sauté the flour in it. Deglaze the roux with the fish stock and bring to a boil. Return the fish pieces to the stock. Whisk together the egg yolks and heavy cream and fold into the stock while it is no longer boiling. Season to taste with dill and sugar and serve hot.