Ingredients
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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
How it's done
Finely chop the onion and garlic, sauté in the butter. Add the quince jelly, curry and thyme, briefly sauté.
Pour in the stock and cream, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Remove the thyme. Puree the soup until smooth, season.
Cut the fish into strips approx. 2 cm wide, add to the soup and leave to infuse for approx. 8 mins. Plate up the soup and garnish with curry and thyme.
| Tip: | Replace the pike perch with another type of fish. |
|---|
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