Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Soup
Fish
To garnish
How it's done
Soup
Finely chop the onion. Heat the butter, sauté the onion, add and briefly sauté the saffron. Add the vermouth and reduce by half. Add the water and salt and simmer, covered, for approx. 10 mins. Puree the soup.
Fish
Slice the fish fillets on the diagonal in strips approx. 4 cm wide and add them to the soup with the saffron threads. Season and leave to stand over a low heat for approx. 5 mins.
To garnish
Whip the cream until fluffy, divide the soup among warmed soup plates, and garnish with the whipped cream.
| Tip: | Replace the whitefish fillets with perch fillets. |
|---|
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