Short cocked fish soup
Instructions
Squamate carp, remove the entrails (short cocked), privatel the bile bag and place them in a bowl filled with water.
Reduce to carp flesh fillets and keep them for some other preparation.
Carefully wash the carcass of fish and eggs or milk.
Peel the carrots and celery, finely chop half of the vegetables and cut into chunks.
Now prepare a fish stock: put in a casserole the innards, the carcass, chopped vegetables, spices and water.
Bring to the boil and simmer at moderate heat for 20-30 minutes, skimming constantly.
In another saucepan, fry the flour mixed with lard, soft focus until it is golden.
Add the chopped vegetables and onion brunoise and let Cook all together for a few minutes, stirring with a wooden spoon.
Add the fumet sifted and then reduce gently for 20 minutes.
Meanwhile, carefully clean the sack of eggs, Cook in a pan with the white wine mixed with vinegar for 1 minute.
Drain and then remove the skin so you released eggs that have a bright white color.
Remove the pulp remained attached to the carcass and cut into pieces the innards.
Add everything to prepare, tied with the cream, add salt and serve with croutons fried in butter.
---ADVICE.
Anyone who wants to enrich the soup can add at the end the CARP fillet cut into pieces and serve with the soup.
Ingredients and dosing for 4 persons
- 1 1500 g carp with entrails and eggs
- 200 g of carrots
- 100 g of celeriac
- 100 cl of water
- Salt
- 8 grains of white pepper
- 1 sprig of thyme
- 1 leaf of laurel
- 40 g of flour
- 40 g of pork lard
- 50 g of onion brunoise
- 12 cl of dry white wine
- 1 dash of white wine vinegar
- 1 pinch of marjoram
- 12 cl of cream
- 30 g of butter
- Croutons