Riesling cream soup with zander fillet

Ingredients for 4 servings:

• 750 g fish (pike perch)
• 1 bunch of spring onions, cut into 1 cm pieces
• 200 g leek, white part only, cut into 1 cm pieces
• 1 garlic clove(s), finely chopped
• 2 tbsp butter
• ¼ liter of wine, dry Riesling
• ½ liter fish stock (homemade)
• 100 g crème fraîche
• salt and pepper
• 1 egg yolk
• 3 tbsp cream
• chervil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

– festive –

Fillet the fish and make a stock from the scraps. Melt butter in a saucepan, gently sauté the garlic, add the vegetables, sauté, deglaze with the Riesling, and reduce slightly. Add the fish stock, bring to a boil briefly, and simmer over low heat for about 30 minutes, until the vegetables are very soft. Puree. Do not let the soup boil again! Add the crème fraîche, season with salt, and pepper. Whisk the egg yolk and cream well in a bowl and stir into the soup (be careful not to let the soup boil further beforehand, or the yolk will curdle!). Add the zander fillet, cut into strips, and simmer over low heat for about 5 minutes. Sprinkle with chopped chervil and serve.