This fish soup was once served in silver bowls to nobles on holidays. Pampered aristocratic palates demanded the best, so it is not a fast food, but a thoroughly cooked soup, in which the taste of vegetables, spices and fish are mixed.
Fish broth - Place the carp skeleton and head, or fish parts, in cold water with cleaned vegetables and spices, add a little salt, bring to a boil, soften and cook on low heat for 1-2 hours.
Bun gnocchi - Cut the crustless white toasted bread into cubes, place in a bowl, add chopped parsley, salt, pepper, mace flower, drip a bit of cream and leave to soak. Then mix in 3 egg yolks, a little oil, mix and thicken with flour as needed. The dough should be slightly stiffer (like for dumplings) so that it can be cut into gnocchi or shaped into dumplings. Boil for 5 minutes, then cool immediately - put in ice water (the rings will shrink nicely) and let drain.
Boil fish inners in salted water or in a strainer in fish broth. Cut the vegetables into fine strips. Once the broth is ready, strain it through a thick sieve and let it cool. Melt the butter in a saucepan, sprinkle with flour, fry and pour the broth while stirring constantly. Bring to the boil, season with nutmeg, salt, grinded pepper and one clove of minced garlic, cover with cream, let it boil.
Preparation time 30min
Cooking time 120min
Serving for 6
fish inners
2 carrots
1 small celery
2 parsley
1 onion
6 peppercorns
4 x bay leaves
3 cloves of garlic 1 handful of parsley curls
6 balls of allspice
salt
butter
a handful of parsley curls
grinded pepper
mace flower
3 egg yolks
spoon of oil
plain flour for thickening
salt and 100ml cream
Bun gnocchi - Cut the crustless white toasted bread into cubes, place in a bowl, add chopped parsley, salt, pepper, mace flower, drip a bit of cream and leave to soak. Then mix in 3 egg yolks, a little oil, mix and thicken with flour as needed. The dough should be slightly stiffer (like for dumplings) so that it can be cut into gnocchi or shaped into dumplings. Boil for 5 minutes, then cool immediately - put in ice water (the rings will shrink nicely) and let drain.
Boil fish inners in salted water or in a strainer in fish broth. Cut the vegetables into fine strips. Once the broth is ready, strain it through a thick sieve and let it cool. Melt the butter in a saucepan, sprinkle with flour, fry and pour the broth while stirring constantly. Bring to the boil, season with nutmeg, salt, grinded pepper and one clove of minced garlic, cover with cream, let it boil.
Preparation time 30min
Cooking time 120min
Serving for 6
Ingredients
carp skeleton and headfish inners
2 carrots
1 small celery
2 parsley
1 onion
6 peppercorns
4 x bay leaves
3 cloves of garlic 1 handful of parsley curls
6 balls of allspice
salt
butter
Ingredients for bun gnocchi:
6 slices of white toasted breada handful of parsley curls
grinded pepper
mace flower
3 egg yolks
spoon of oil
plain flour for thickening
salt and 100ml cream