John Myers
Ingredients for 4 servings:
- ½ kg leftovers (fish scraps such as head, fins, fat)
- 2 large onions
- 2 bay leaves
- ¾ liter of water
- 0.4 liters of milk
- 0.1 liter of sweet cream
- 2 tbsp flour
- salt and pepper
- butter
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
Refined with leek
Simmer the leftover fish with the bay leaves and a pinch of salt for about 30 minutes. Meanwhile, finely slice the leek across the grain and set aside. After 30 minutes, strain the stock through a fine sieve into a bowl and then return it to the pot. Add the milk and cream, season with pepper to taste, and bring to a boil. Gradually add the flour, stirring constantly until thickened. Finally, add a little butter. I serve the soup sprinkled with fresh leek. Any edible fish can be used for this cream of fish soup; it’s a matter of taste. I usually use rainbow trout or salmon trout. Since I cut them into pieces for pan-frying and I don’t like to throw anything away, I always have this wonderful soup at the same time.
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