Trout Belly Soup
Soups • European
Description
Trout Belly Soup
Ingredients
- Trout 1 piece
- Onion 1 piece
- Carrot 1 piece
- Potato 1 piece
- Bay leaf 1 piece
- Spices 1 piece
- Ground Black Pepper ½ teaspoon
- Ocean salt 1 tablespoon
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
In a pot, add the fins, backbone, and head, cover with water, place on the heat, and let it boil.
Step 2
Cut the bellies into pieces about 2 cm, the carrot into sticks, and the onion into thin slices along the length (following the onion's growth). Place everything in a deep, heat-resistant dish without overcrowding, sprinkle with coarse sea salt, ground pepper, and drizzle with olive oil. Place in a preheated oven at 390°F. Our goal is to bring the ingredients to a slightly burnt state (without going overboard!!!), so that some parts darken a bit.
Step 3
While the oven is doing its job, bring the contents of the pot to a boil, simmer for about 10 minutes, remove the contents, and strain the broth. Put the broth back on the heat, cut the potato into sticks (like fries), and add to the broth. Remove any remaining meat from the bones (waste not, want not!), and add it to the potatoes. Take everything aromatic and sizzling out of the oven, pour in 2 cups of broth, carefully scrape off anything stuck to the dish, and pour it into the pot with the potatoes, adding the allspice and bay leaf. Wait for the potatoes to cook, adding salt if necessary. Remove and discard the bay leaf. Let it simmer under a lid.
Step 4
Serve with herbs and lemon to taste.
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