>>509176384>Norwegian fish soup>200g fish fillet>2pcs carrots>1pcs root parsley>1tbsp butter>2tbsp flour>1lfish stock (gross, yikes)>0.5pcslemon>2pcsegg yolk>1dldouble cream>salt>chives, fresh>1slices celeriac>0.5tsp curry>0.25tsp cayenne pepper>Serve with>bread>Preparation > Dice the fish, half the amount if carrot, celeriac and root parsley.
>Slice the remaining amount of carrot.
>Melt butter, stir in flour and add fish stock, stir the soup until it is smooth.
>Add the vegetable dices and let it boil for approx. 15 minutes.
>Remove the vegetables from the soup.
>Press lemon juice and stir together with curry, cayenne pepper, egg yolk and cream, and add to the soup.
>Add fish, slices of carrot and let the soup simmer until the fish is cooked through, approx. 5 minutes.
>Season with salt.
>Sprinkle the soup with chives and serve with bread on the side.