Pike perch and cauliflower soup-cream
Ingredients
5 - 7 servings
Pike-perch fillet - 300 g
Cauliflower - 500 g
Leek - 100 g
Carrot - 100 g
White wine - 20 ml
Cream 30% - 100 ml
Butter - 50 g
Olive oil - 70 ml
Fish broth - 1.2 l
Spices for fish - 5 g
Salt, pepper to taste
How to cook
Cut the fish into 2 cm wide and 7-8 cm long strips, season with spices and fry in olive oil until it is ready.
Slice the onions and carrots into tiny pieces and fry with olive oil, add the wine and simmer for 2 minutes. Divide the cauliflower into buds. Then place them in a pan and pour broth, bring to a boil and simmer for 15-20 minutes. After that, blend it to the cream state and add cream.
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