John Myers
Fish Soup with Vegetables and Mushrooms
The perfect fish soup with vegetables and mushrooms recipe with a picture and simple step-by-step instructions.
- 2 Pc Pikeperch fillet
- 1 Pc Big onion
- 30 dkg Boletus
- 30 dkg Vegetables of your choice
- 1 liter Water or fish stock
- 20 dkg Parmesan
- 10 sheet Gelatin sheet
- 1 breeze Salt, pepper, some Greek or Italian spices
- Briefly sweat the vegetables and mushrooms, then chill. Fry the pikeperch fillets briefly, chill. Cut the onion and Parmesan – set aside.
- Warm up the water and gelatine – gelatine must melt away – set aside for a moment.
- Starting with the mushrooms, put different layers in a mold. Pour gelatine over and over again. Press something with the spoon. Cover the last layer with Parmesan cheese.
- When all the ingredients have been used, place in the refrigerator for approx. 4 hours. Let it harden. Overturn the shape over a plate. Finished
- Serving tip: cut 3 cm thick slices, garnish with lettuce and other vegetables. I always prepare the whole thing with pumpkin seed oil and apple cider vinegar. Enjoy the meal
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