Our tip: When using fennel, always use the tender fennel green, it gives the dishes a wonderful aroma!
1. fish fillets cold rinse, dry and perhaps debone. Freeze fish in freezer. Later chop and puree with whipped cream (add by the spoonful). Separate egg. Whip egg whites until stiff. Mix fish with lemon zest, egg yolks, white bread and dill, season heartily with salt and cayenne pepper, fold in snow.
Chill.
Heat oil in a soup pot, skin onion and garlic, dice both and sweat in oil until golden. Rinse and clean fennel, set fennel greens aside. Cut fennel in half, remove the stalk. Cut the fennel into thin slices. Add to the onions. Sauté briefly. Now add clear soup and wine, simmer for about 25 minutes on low heat. Season with mustard, salt, pepper.
Blanch (scald) tomatoes, skin, halve and remove seeds. Then cut into small cubes and add to the soup.
4. cut dumplings from the fish mixture with dessert spoons and steep with the tomatoes in the hot, no longer boiling clear soup for 10 minutes. Serve sprinkled with washed, chopped fennel greens.
Jörg Weinkauf
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