Cream of smoked trout soup

Ingredients for 2 servings:

• 1 small trout(s), smoked
• 2 tbsp vegetables (brunoise)
• 1 small shallot(s)
• 1 tsp, heaped clarified butter
• 2 tsp, heaped flour, 405
• 500 ml fish stock, preferably homemade
• 3 tbsp sweet cream
• 1 tbsp vermouth, Noilly Prat or dry vermouth
• some dill
• some chervil
• some salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Carefully debone the smoked trout, remove the head and skin, and separate the belly and back fillets. Sauté the shallot and brunoise (carrot, leek, and celery) in clarified butter, dust with flour, and sweat through. Pour in the fish stock and simmer over low heat for 20 minutes. Puree the belly fillets and cream with a hand blender and stir into the soup. Season to taste with salt, pepper, dill, and Noilly Prat. Use the hand blender to combine until fluffy. Cut the back fillets into individual segments with a fork and divide between soup bowls or plates. Pour on the hot soup and garnish with a few pieces of trout and chervil leaves.