Fish soup with Norway lobster tail

Ingredients for Fish soup with Norway lobster tail

Instructions for Fish soup with Norway lobster tail

To prepare the Fish soup with Norway lobster tail recipe, please follow these instructions:

Pil the virgin tailors - save the shells. Clean and dry the fish. Cut it into smaller, mundane pieces.

Cut the bottom and top of the spring buds. Store the spikes and cut the cleaned spring onions in thin strips. Remove the outermost rough leaves and sticks from the fennicles. Save the leaves and the stick. Cut the cleaned fennicles into short, thin strips. Cake lobster shells, leaves and sticks from fennel, spring onion, broth and other ingredients in a large saucepan. Boil the saucepan with low heat and low for approx. 20 min. Remove vegetables and shells with a casing. Put a coffee filter in a sieve over a bowl and tell the soup through the filter (replace the filter 2-3 times). Boil the soup until it is approx. 1 1/2 liter. Taste like

Pernod Whipped cream:
Bring cream, pernod and lemon juice into a bowl. Spoon it for a light froth and turn the chopped dill in. Place the whipped cream covered in the refrigerator for approx. 15 min. Taste like

Bring while adding lemon juice, salt and pepper to a boil in a pan. Stir the virgin tail and fish at low heat and under low for approx. 3 min.

When serving:
Distribute fennel strips, red tuna fillet, virgin tail and spring onions in hot serving bowls. Pour the hot soup over. Server pernod cream skim to.

tips:
Fennel and pernod can be replaced by leeks and cognac.