Old French Trout Soup

Last Updated on October 9, 2024

Cubes of trout meat fried in butter, sauteed, mixed with beef broth.

Ingredients:

600-800 g trout meat 1 l strong beef stock 2 dcl madeira (wine) pinch of grated tarragon salt For garnish: 1-2 tablespoons butter 1-2 pieces of jam

Procedure:

1. Cut the trout meat into smaller cubes, bone them, fry them in butter
2. Stir the fried fish cubes into the salted and Madeira-flavoured broth, set aside, refrigerate overnight
3.

Recommendation:

The soup can also be supplemented with other herbs.

Note:

Madeira – a wine grown on the island of Madeira, from which it takes its name. Portuguese dessert wine. It is related to port wine and sherry.