for 4 person

Soup

1 tbsp	olive oil
1	onion, cut into thin slices
500 g	Pfälzer carrots, cut into small pieces
3 dl	white wine (e.g. Valais AOC Bibacchus Muscat 2016)
4 dl	vegetable bouillon
	salt and pepper to taste

Fish

1 tbsp	olive oil
4	pike-perch fillets (each approx. 100 g)
1 tbsp	lemon juice
½ tsp	salt
a little	pepper
3 tbsp	parsley, finely chopped

How it's done

Soup

Heat the oil in a pan. Sauté the onion and carrots. Pour in the wine and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Blend the soup, season, cover and keep warm.

Fish

Remove any bones from the fish fillets with tweezers. Heat the oil in a non-stick frying pan. Drizzle the fish fillets with lemon juice, season, fry for approx. 2 mins. on each side. Arrange the fish fillets on top of the soup, sprinkle with parsley.

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