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Whitefish & saffron soup
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 202
  • Fat about 13g
  • Carbohydrates about 2g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 1 dl dry white vermouth (e.g. Noilly Prat)
  • 1 onions
  • 1 tbsp butter
  • 0.5 sachet saffron
  • 0.75 tsp salt
  • 4 dl water
  • 300 g whitefish fillets without skin
  • some saffron threads
  • salt and pepper to taste
To garnish
  • 1 dl full cream
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And that's how it's done
And that's how it's done
Finely chop the onion. Heat the butter, sauté the onion, add and briefly sauté the saffron. Add the vermouth and reduce by half. Add the water and salt and simmer, covered, for approx. 10 mins. Puree the soup.
Slice the fish fillets on the diagonal in strips approx. 4 cm wide and add them to the soup with the saffron threads. Season and leave to stand over a low heat for approx. 5 mins.
To garnish
Whip the cream until fluffy, divide the soup among warmed soup plates, and garnish with the whipped cream.

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