Fish broth – ear

Last Updated on September 29, 2024

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ingredients

600 g scallops and sea bass 30 g caviar 20 g parsley 20 g parsley 20 g celery 40 g onion to taste salt, whole pepper, parsley

procedure

1. Put the gutted fish in cold water and bring to the boil. When it starts to boil, remove the foam, add the chopped Vegetable Recipes, salt, pepper and cook for about 40 minutes. Strain the finished broth. 2. Spread the caviar in the bottom of a bowl, pour some of the broth, stir and pour in the broth and bring to a simmer. Set aside when ready and serve garnished with parsley.