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Horseradish-cherry soup with smoked trout :

1 l vegetable stock
1 tbsp grated horseradish
3 tbsp stoned cherries
cherry brandy
lemon juice
1/8 l whipped cream
200 g smoked and skinned salmon fillet
1 tsp chopped parsel
1 tsp breadcrumbs
1 tsp sunflower oil
butter

Mix horseradish with one half of the vegetable stock, mix cherries with other half. Season both with lemon juice and cherry brandy (season cherry soup with cinnamon also if desired). Before serving, mix in butter flakes and whipped cream. Cut fillet into pieces of approx. 50 g each, coat with sunflower oil, breadcrumbs and parsel, and grill golden brown. Pour both soups simultaneously into soup plates. Since both soups have similar consistency, they should not mix. Use the end of a spoon to mix pattern with both soups. Put fillets into the soup and serve immediately.