Creamy parsley root soup with barramundi

Ingredients for 2 servings:

• 200 g fish fillet(s) (barramundi)
• 400 g parsley root(s)
• 100 g floury potatoes
• 150 g sour cream
• 1 stalk(s) leek
• 500 ml vegetable stock
• 3 tbsp oil
• nutmeg
• salt and pepper
• Parsley, chopped
• 1 baguette(s) for baking

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simply

Peel the potatoes and parsley root, rinse, and cut into 2 cm pieces. Wash the leek thoroughly and slice thinly. Heat 1 tablespoon of oil in a saucepan and sauté the leek slices, potato pieces, and parsley for 4-5 minutes. Deglaze with the vegetable stock and simmer for 15 minutes, until the vegetables are soft. Add the sour cream and grated nutmeg. Blend everything with a hand blender until creamy and season with salt and pepper. Keep the soup warm for another five minutes. Bake the baguette according to the package instructions. Rinse the barramundi fillet and pat dry. Season with salt and pepper, score the skin with diamond shapes, and cut the fillet into four equal pieces. Heat two tablespoons of oil in a pan and fry the fillet pieces skin-side down for 2-3 minutes, then flip and cook the other side until the fillet is no longer translucent. Serve the soup on plates, carefully place the barramundi pieces on top, and sprinkle with chopped parsley. Serve with lukewarm, crusty baguette.