Riesling soup with trout skewers

Ingredients for 4 servings:

• 2 trout fillets
• 600 ml vegetable broth or beef broth
• 300 ml white wine (Riesling)
• 300 ml cream
• a little lemon juice
• some butter flakes
• 30 g flour
• 30 g butter, soft
• 1 tbsp butter
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a good soup, easy to make

Place the trout fillets skin-side down on a board and use a sharp, flexible knife to cut between the skin and the fillet. Cut the fillets into 6 equal-sized strips each and thread them onto 4 skewers. Wrap in cling film and refrigerate. Mix the flour and softened butter with a fork and refrigerate. For the soup, bring the vegetable or beef broth and wine to a boil. Using a whisk, stir the flour and butter in small portions into the gently simmering wine broth and let the soup simmer for a few minutes. Refine the lightly thickened soup with the cream, ideally using an immersion blender at high speed. Season generously with salt and pepper. Remove the fish skewers from the refrigerator 15 minutes before use. Melt the tablespoon of butter in a medium-sized frying pan. When the butter starts to foam slightly, sear the skewers for 1 minute on each side. Do not fry! Bring the soup to a boil and whisk in a few flakes of butter with a hand blender at high speed. Season with a little lemon juice and, if necessary, more salt and pepper. Serve in hot bowls, arrange the skewers on top, and serve immediately.