Mullet Soup

Ingredients

• •1 mullet
• •1 carrot
• •1 potato
• •1 celeriac
• •4-5 bay leaves
• •1 tbsp tomato paste
• •1 bunch parsley
• •1 lemon
• •2 heaping tbsp flour
• •1-2 tbsp butter or margarine
• •1 onion

Preparation

1. 1

   Melt the fat in a pot.

2. 2

   Chop the onion and add.

3. 3

   Sauté until the onions turn pink.

4. 4

   Peel the potato, carrot and celeriac and dice hazelnut-sized.

5. 5

   Add the vegetables to the pot and sauté, stirring occasionally.

6. 6

   When the vegetables start to soften, add enough water, the tomato paste and salt.

7. 7

   Clean the mullet's head and innards and wash carefully.

8. 8

   Cut into 2 cm thick rounds (without removing the backbone). Add the fish pieces to the pot and cook over low heat until the fish and vegetables soften, then take off the heat.

9. 9

   Strain the soup through a sieve (the vegetables have flavored the fish, so you don't need their pulp). Melt the butter and add the flour.

10. 10

    Toast the flour until golden.

11. 11

    Add a ladle of the soup, make a smooth paste and stir into the pot.

12. 12

    After one boil, take off the heat.

13. 13

    Put a slice of mullet in each bowl and ladle the soup over.

14. 14

    Squeeze lemon and serve.