- salt and pepper to taste
- 1 dl full cream
- 0.75 tsp. salt
- 1 tbsp. butter
- 4 dl water
- some saffron threads
- 1 onion
- 0.5 sachet saffron
- 1 dl dry white vermouth (e.g. Noilly Prat)
- 300 g skinned whitefish fillets
Finely chop the onion. Heat the butter and sauté the onion and saffron briefly. Add the vermouth and reduce by half. Add the water and salt and simmer, covered, for approx. 10 minutes. Purée the soup.
Slice the fish fillets on the diagonal in strips approx. 4 cm wide and add them to the soup with the saffron. Allow to stand over low heat for approx. 5 minutes.
Whip the cream until fluffy, divide the soup among warmed soup plates, and garnish with the whipped cream.
- 30 mins Preparation/cooking time: ca. 30m
- Servings For 4 people
- Nutrition 202 Kcal