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Fish Soup

4 servings

Ingredients

• 500 g Freshwater fish (pike or carp)
• Salt (a little)
• Flour (a little)
• Butter (a little)
• 1.5 l Bouillon with root vegetables and onions
• Parsley, finely chopped (a little)
• Shallots (a little)
• Light roux (a little)
• 3 piece Egg yolk
• White bread, roasted and diced (a little)

Instructions

1. For 4 people, scale, wash, and debone about 500 g of pike, carp, or other freshwater fish.
2. Cut the flesh into elongated pieces, salt, and let sit briefly.
3. Dry the pieces, dredge in flour, and fry until golden in butter.
4. Pour in 1½ liters of bouillon, previously cooked with root vegetables and onions, and simmer thoroughly.
5. Carefully drain the broth, bring it to a boil again with finely chopped parsley and shallots, thicken with a light roux, and finish with egg yolk.
6. Add the fish pieces and roasted white bread cubes to the soup.

Modernized from a treasured 19th-century German cookbook.