Fish Soup with Bread and Lemony Chicken
Ingredients
- For the lemon chicken
- 1 skinless Chicken breast (about 160 grams)
- 1 whole lemon
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Red chili pepper
- For the soup
- 1 carrot
- 200 grams starchy potatoes
- 2 shallots
- 1 garlic clove
- 2 Tbsps Lobster butter
- 100 milliliters dry white wine
- 500 milliliters fish stock
- 1 centiliter Pernod
- 150 milliliters Whipped cream (at least 30% fat content)
- 400 grams white fish fillets (such as haddock or cod)
- ¼ tsp Red pepper flakes
- ½ tsp Curry powder
Preparation steps
For the lemon chicken, rinse the chicken breasts and pat dry. Rinse the lemon in hot water, pat dry, grate the zest and squeeze the juice. Mix the lemon juice with the zest and oil and season with salt and pepper. Rinse the chile pepper, halve lengthwise, remove seeds and cut into thin strips. Place the chicken breast with the chile strips in the marinade and let stand for 20 minutes.
For the soup, peel the carrot, potatoes, shallots and garlic and chop everything small. Sauté the vegetables in the hot lobster butter. Deglaze with the white wine, pour in the stock and simmer for about 20 minutes. Then puree the soup finely and strain through a fine sieve. Stir in the Pernod and cream and bring to a boil. If necessary let simmer until thickened. Rinse the fish, pat dry and chop into small pieces. Add with the chile flakes to the soup and leave just until done, about 5-6 minutes. Season with salt, pepper and curry. Remove the chicken from the marinade, drain and sauté in a hot grill pan with oil until browned. Cut the baguette into thin slices, cut the chicken breast into slices and arrange on the baguette slices. Garnish with chile pepper strips. Spoon the soup into serving bowls, sprinkle with croutons and garnish with dill and serve with the lemon chicken.
