Romantik Blog
Hornberg fish soup
Hornberg fish soup with saffron aioli.
To be recreated by our chef Michi Rindlisbacher from the Romantik Hotel Hornberg in Saanenmöser-Gstaad.
Ingredients
- a little garlic
- 250g vegetables Brunoise (carrot, celery, leek)
- 3 pcs large shallots
- 2,5l fish stock
- 0,8l cream
- 0,1l Noilly Prat
- 0,1l white wine
- Salt, pepper, seasoning salt
- Saffron powder, saffron threads
- Tarragon, dill
- approx.150g mixed fish and shellfish
Instructions
-
1.Dice shallots, sauté with garlic and vegetables Brunoise, deglaze with Noilly Prat and white wine.
-
2.Reduce alcohol and fill up with stock. Add cream and saffron threads & powder and add cooked tarragon and dill and season to taste.
Bind with a little potato starch if necessary. -
3.Carefully cook fish and shellfish in the soup
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4.Fold in whipped cream and serve.
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