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The Mighty River

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"trash" recipes, home, let's talk about, recipes, salty

Today I want to introduce you Frédéric Back, the artist who was in love with nature. Frédéric Back, born in Saarbrücken (at the time France, but now Germany) in 1924, was a painter, muralist and director of animated films. His works, especially his amazing cartoons are appreciated worldwide and awarded with two Oscars. The films are entirely hand-drawn and full of beauty and poetry. During his lifetime, Back spends a lot of time and energy to the protection of animals and the preservation of environment.

In the honor of Back, a little recipe, healthy, tasty and good for the environment ;-)

Fish Soup

  • 6 Mullets (a special red fish, but you can also buy a different variety)
  • 1 Leek
  • Carrots with tops
  • 500ml Riesling (where other white wine)
  • 1l Mineral Water
  • Some bay leaves and thyme
  • 1-2 cloves garlic

Pesto Fanes carrots

  • The green top of fresh carrots
  • Almond powder (where even better: pine)
  • Olive oil
  • Fresh Parmesan
  • Salt & Pepper

First thread the fish, or ask your fishmonger to do it for you. Please retain the heads, the bones, etc. because you’ll need it for your soup. Keep the fillets in the fridge. Chop the head of the leek and peel the carrots. Rinse the peels and fry in a pan with a drizzle of olive oil. Add the fish leftovers (head and bones), the garlic gloves and the bay leaves. Sear all the ingredients and deglaze with white wine. Cover the cooking pot and let cook for about 15 minutes. Skim off the foam off your soup, add some water, season with a salt, some peppercorns and close the cooking pot again. Let simmer the soup for about an hour (but don’t forget to stir from time to time). Meanwhile prepare the pesto with carrot tops. Wash the tops, chop coarsely and put them in your blender. Add some almond powder and the Parmesan. Cover with olive oil and mix everything until you get a smooth and fluid paste. Season and set aside for the moment.

Next, cut the peeled carrots and the leek into small strips. Sauté the vegetables in a trickle of olive oil for only a few minutes and let them cool down.

Taste the soup and season again if necessary. Then sieve the soup to remove all the pieces. Sieve two or three times and use a smaller stainer. You’ll get a translucent and clear soup. When all preparations are ready, arrange the vegetables in your plate. Add a soupspoon of the carrot top-pesto and put two fillets of the mullet fish on top. Boil the soup and pour on the plate before serving. The heat of the soup will cook your fish.

Enjoy your meal!!

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