EAR beer


4 egg yolks
melted butter
clove garlic
1 small onion
600 ml fish stock
glass of beer
pepper — to taste
a pinch of coriander seeds
pinch of sugar
160 g smoked trout
3 sprigs fresh mint
4 slices bread

Cooking method:       

Onion finely chopped. In a small saucepan, sauté chopped onion in melted butter. Add to the fish stock (leaving about 50 mL) black pepper, beer, sugar, ground coriander and bring soup to a boil. Then throw in the soup slices of smoked trout. Mix the egg yolks with the remainder of the fish broth and to postpone.
Cooking soup over low heat. After half an hour to enter the yolks mixed into the soup broth. After that, you should immediately remove the pan from the heat and, stirring constantly, wait until the ear will get a thick consistency. At the end, add the fresh lemon juice and chopped mint.
Slices of bread and rub with garlic send 7 minutes in a strongly heated oven. Serve a festive soup with crispy garlic croutons.

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