Creamy Celery Soup with Fish Toasts
Ingredients
- For the soup
- 400 grams Celery root
- 2 onions
- 1 garlic clove
- 3 Tbsps butter
- 100 milliliters white wine
- 400 milliliters Storm (Federweißer)
- 200 milliliters chicken stock
- 200 milliliters Whipped cream
- For the toasts
- 150 grams Perch fillet
- 4 Tbsps Whipped cream
- 2 Tbsps chopped Dill
- salt
- freshly ground peppers
- 8 slices Toast
- 2 eggs
- clarified butter (for cooking)
Preparation steps
For the soup: peel and chop celery root, onion and garlic. Heat 1 tablespoon of butter in a saucepan and saute celery root, onion and garlic until soft but not browned. Deglaze pan with white wine. Bring to a boil and cook until almost all liquid has evaporated. Add more wine and stock, simmer for about 20 minutes on low heat. Puree in a blender and add cream.
For the toasts: rinse perch, pat dry and chop. Puree fish. Combine half of cream with fish and season with salt and pepper. Spread fish mixture on four slices of bread and top with remaining bread. Press together gently. Whisk eggs with remaining cream and dip bread into mixture. Heat clarified butter in a pan and cook fish toasts for 1-2 minutes per side or until golden brown. Drain on paper towels.
Add remaining butter to the soup and season with salt, pepper, nutmeg and honey. Pour soup into bowls and top with diagonally quartered fish toasts. Sprinkle with dill and serve.
