Fish soup with mustard eggs

Name: Fish soup with mustard eggs
Yield: 4
Ingredients: Mill pepper; Toasted bread or baguettes; Salt; 1 tbsp Honey; 1 small Red onion; 100 g Cooked shellfish: (URf.eks. crab, shrimp, lobster); 100 g Butter; 15 g Fish mustard; 20 g French light dijon-mustard; 3 dl Whipped cream; 4 Eggs; 400 g Fillet of white wine steamed seasonal fish (e.g., cod fish, lumpsuckers, Cutlet fish, monkfish, trout or salmon)

Cold cuts

Cook time: 0 min.
Servings: 4

Ingredients for Fish soup with mustard eggs

		Mill pepper
		Toasted bread or baguettes
		Salt
1	tbsp	Honey
1	small	Red onion
100	g	Cooked shellfish: (URf.eks. crab, shrimp, lobster)
100	g	Butter
15	g	Fish mustard
20	g	French light dijon-mustard
3	dl	Whipped cream
4		Eggs
400	g	Fillet of white wine steamed seasonal fish (e.g., cod fish, lumpsuckers, Cutlet fish, monkfish, trout or salmon)

Instructions for Fish soup with mustard eggs

To prepare the Fish soup with mustard eggs recipe, please follow these instructions:

The prepared seafood is put cold and cut in not too fine tern. The white wine from the steaming is boiled and cooled so that it is still liquid and mixed in the fish meat. The mixture is filled in a jar / terrine and pressed with the back of a spoon, then cooled for a few hours. The eggs are hard boiled, pilled and cooled. Halved and arranged with finely sliced red onion and mustard dressing.

Mustard dressing: Dissolve the fish mustard in a little of the cold fish, add honey and Dijon mustard and make the mixture lightly with uncooked cream, seasoned with salt and mashed pepper.

The appetite: The jam is served in the jar / terrine and the eggs in a bowl for themselves and decorated with fresh dill and broad-leaved parsley. Bread and butter are served to.

Fish soup with mustard eggs

Ingredients for Fish soup with mustard eggs

Instructions for Fish soup with mustard eggs

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