COMBIONLINE - Jerusalem Artichoke soup with smoked trout and saffron potatoes
1. Fillet and debone fish. Salt lightly. 2. Set the oven on hot air at 50°C. 3...
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Ingredients
- 100 g onions, sliced
- 400 g Jerusalem artichokes, cleaned and chopped
- 150 g potatoes, peeled and diced
- 100 g butter
- 1.2 kg chicken stock
- 300 ml double cream
- 1600 g trout, filleted
- 1 g salt
- 1 tPcs black pepper ground
- 1 g thyme
- 1 g pinch of saffron
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