Parsley root soup with salmon and sea bass dumplings

Ingredients for 2 servings:

• 300 g parsley root(s)
• 3 cloves garlic
• 1 lemon(s), untreated
• 1 orange(s), untreated
• 1 liter vegetable stock
• 100 ml whipped cream
• Salt and pepper, black, from the mill
• 150 g salmon fillet(s), without skin and bones, alternatively salmon trout or char
• 150 g sea bass(es), without skin and bones, alternatively other salt or freshwater fish fillets
• 100 ml whipped cream, ice cold
• 1 sprig(s) dill
• 1 pinch of chili powder
• 50 ml extra virgin olive oil
• Leaf parsley
• 50 g hazelnuts, chopped
• Salt and pepper, black, from the mill
• 50 g crème fraîche
• 2 tbsp oil, neutral
• black pepper, freshly ground
• Hazelnuts, chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

and parsley-hazelnut oil

For the light soup, clean, peel, and thinly slice the parsley roots. Place them in a saucepan and add them to the vegetable stock. Bring to a boil briefly, then simmer over medium heat for 20 minutes. Add the cream. Purée the soup with a hand blender, pass it through a sieve, and collect it in the pan; you can also use the coarser ingredients that pass through the sieve. Wash the lemon. Grate the zest and squeeze out the juice. Wash the orange and grate the zest. Season the soup with salt and pepper and add orange and lemon zest to taste. Pour one-third of the soup into a tall mixing bowl for later blending, and keep the rest warm. For the green soup, peel the garlic. Rinse the parsley, dry it, and pick off the leaves and thin stalks. Blanch briefly in boiling water, then immediately plunge into ice water. Set aside a few leaves for garnish. Add the remaining parsley and garlic to the soup in the mixing bowl and puree with a hand blender. Pass through a sieve and keep warm. For the salmon and sea bass dumplings, wash the lemon and zest it. Rinse the fish fillets with cold water, pat dry, remove any bones, chop, and puree finely. Rinse the dill and pat dry. Pick off the tips and leaves and roughly chop. Add the dill and ice-cold cream to the fish and puree. Season with chili, salt, and lemon zest. Using two tablespoons, scoop dumplings from the mixture, shape them, and let them simmer in the light soup for about five minutes. For the parsley and hazelnut oil, rinse the parsley, pat dry, and pick off the leaves. Puree the parsley, olive oil, and hazelnuts, and season with salt and pepper. For the garnish, toast the chopped hazelnuts in a pan without oil. Let cool, then toss with neutral oil and plenty of pepper. To serve, ladle the light parsley root soup, including some fish dumplings, into bowls and gently stir in the green soup pureed with parsley. Top each bowl with a spoonful of crème fraîche, toasted hazelnuts, and a few parsley leaves. Drizzle with the parsley-hazelnut oil and serve.