Lillet Fraise, Baguette with Gratinated Goat Cheese and Fish Soup

Wash the fresh strawberries. Put 5 copies of the same size on a long wooden skewer and place in the freezer overnight. Half fill 5 tall, bulbous glasses with ice cubes. Pour in 2 cl Lillet and 10 cl lemonade (Schweppes Wild Berry). Cut one strawberry each into slices and place in the glass. Take the strawberry skewers out of the freezer and slide a mint leaf from above over the stem onto the frozen strawberries. Place the strawberry and mint skewer in the glass together with a long straw and serve.

Preheat the oven grill. Cut the baguette into thin slices and cover each slice with a slice of goat cheese. Gently press the cheese into the bread. Gently mash the pink pepper in a mortar and sprinkle over the cheese. Place 2-3 rosemary needles on each bread and drizzle with olive oil. Bake in the hot oven on the second rack from above until the bread is golden brown. Optionally add honey to flavor it.

For the fish stock, first sauté the finely chopped root vegetables, the leek and the onions in olive oil. Then add the fish bones / fish carcasses and herbs and sauté briefly. Deglaze with wine and water and bring to the boil. Simmer over medium heat for 20 minutes. Drain through a hair sieve.

Heat olive oil in a large saucepan and add the chopped vegetables. Gently sweat everything over a mild heat. Add the saffron and roast briefly. Deglaze with wine and bring to the boil briefly. Pour in the stock, add the tomatoes and bring to the boil again. Reduce the heat so the liquid simmers gently. Debone the fish fillets (goldfish, salmon or saithe) and cut into pieces approx. 3 cm thick. Put the fish and the prawns in the liquid and let cook for about 10 minutes. If necessary, season the soup with salt. Remove the fish with a slotted spoon and distribute it on the plates. Add the soup with a ladle and garnish with parsley before serving.