>>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.
