Soup · Carinthia
Fischersuppe
Alpine fish soup — freshwater trout, perch, and pike simmered with vegetables, white wine, and dill.
D DairyC Celery
Ingredients
- 600g mixed freshwater fish, filleted
- fish bones and head for stock
- 2 carrots, 1 leek, 1 celeriac diced
- 200ml dry white wine
- 1L water
- 100ml double cream
- fresh dill generous amount
Method
- Simmer fish bones with water, wine, and half the vegetables for 20 minutes. Strain.
- Simmer remaining vegetables in strained stock for 10 minutes.
- Add fish fillets cut into chunks. Poach gently 5-7 minutes.
- Stir in cream and plenty of fresh dill. Season carefully.