Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Fish Beuschel soup with carp
With its robust flavor, delicate balance of acidity and creaminess, and elegant texture, this soup is a delight for gourmets and enthusiasts of authentic Viennese gastronomy.
Cooking time: 2 hours
| Ingredients (4 servings) | ||
|---|---|---|
| Head, tail, bones, roe and milt of a fresh carp | ||
| 1 1/2 | l | water |
| 2 | tablespoon(s) | vinegar |
| 1 | piece(s) | onion |
| 1 | piece(s) | bay leaf |
| 8 | piece(s) | peppercorns |
| 1 | tablespoon(s) | sugar |
| 75 | g | butter |
| cup(s) | flour | |
| 75 | oz | finely chopped root vegetables |
| 2 | tablespoon(s) | sour cream |
| Some white wine | ||
| Fresh thyme | ||
| Salt | ||
| White pepper | ||
| Lemon juice | ||
| Parsley, chopped | ||
- Rinse the fish pieces in cold water, then place them in water with vinegar, salt, the onion, bay leaf, peppercorns and thyme and allow to simmer gently for about 90 minutes. Then lift the fish pieces out of the broth and pull the meat off the bones. Keep the broth.
- Cook the roe in a little water and vinegar seasoned with salt and sugar, until firm (about 15 minutes). Then cut into smaller pieces.
- Strain the fish broth through a fine sieve. Make a roux with the butter and flour, deglaze with white wine and pour in the cooled broth, stirring constantly, bringing it to a boil. Leave to simmer gently for 30 minutes, season with salt, white pepper and sour cream before serving.
- Cook the fish pieces and the roe briefly in the soup and serve with chopped parsley.
Tip:
You can also fry a piece of carp fillet in butter with a little garlic and add it to the soup. In this way, you can quickly turn an appetizer into a main course.
Wine-tip
Pale golden yellow, with subtle brass-coloured reflections. Delicate notes of nougat, fresh pear and candied orange zest: a multi-faceted bouquet. Juicy and elegant, with fine...
Southern Styria, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
