in

Fennel Orange Soup with Fiery Fish Balls

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 95 kcal

Ingredients
 

for the fennel and orange soup

  • 2 piece Fresh fennel about 500 gr
  • 1 piece Leeks approx. 20 cm
  • 500 g Potato
  • 1 tbsp Butter
  • 2 piece Organic orange
  • 600 ml Vegetable broth
  • 100 ml Cream
  • Salt and pepper

for the fish balls

  • 150 g Fresh fish fillet
  • 1 piece Ginger about 2cm
  • 1 tsp Freshly squeezed lemon juice
  • 1 tsp Espelette pepper
  • 1 tsp Freshly chopped chives
  • Salt and pepper

aside from that

  • 3 tbsp Breadcrumbs
  • Clarified butter for frying

Instructions
 

Preparation of fennel - orange soup

  • Wash the fennel bulbs, pat dry, quarter, cut out the stalks and chop the quarters. Set aside some fennel green for garnish. Peel, wash and dice the potatoes. Clean and wash the leek and cut into rings.
  • Wash an organic orange with hot water, rub dry, rub the peel and squeeze out the juice. Squeeze the second orange as well.
  • Heat 1 tbsp butter in a saucepan and fry the leek rings and pieces of fennel in it, deglaze with orange juice. Add the potatoes and pour the vegetable stock over them. Bring the soup to the boil and simmer covered for about 15 minutes at a low temperature.
  • Then pour the cream into the fennel-orange soup and puree finely with a hand blender. Stir in the finely chopped fennel greens and the orange peel and season the soup with salt and pepper.

Preparation of fiery fish balls

  • While the soup is simmering gently, wash the fish fillet (I used salmon trout fillet), dry it and cut it into small pieces. Peel the ginger, grate it finely and use a tea strainer to squeeze out the juice. Add the ginger juice and lemon juice to the fish. Turn the whole thing into fish paste with a lightning chopper.
  • Add the allspice d ‘Espelette, chives rolls, salt and pepper to the fish mixture and mix everything well.
  • Form small balls with moistened hands (2 cm in diameter, the fish mixture makes 20 balls) and roll them in breadcrumbs.
  • Heat plenty of clarified butter or oil in a pan and fry the fiery fish balls until golden.

Serving

  • Distribute the fennel orange soup in soup plates, add fiery fish balls to the soup and garnish with fennel greens and orange slices. If required, crispy baked baguette or wholemeal bread can be served with it.
  • I've experimented and it was worth it. It turned out to be a fine, delicious soup that delighted my guests and me. A soup that can be offered and is quite suitable for a festive table.
  • ~ ❀ ~ Have fun with the preparation and bon appetite! ~ ❀ ~

Nutrition

Serving: 100gCalories: 95kcalCarbohydrates: 9.6gProtein: 3.4gFat: 4.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Beef Roulades with Hint of Winter

Cake: Chocolate Cake Mouse