Clear Herb Soup with Char Dumplings

Coarsely chop the fish carcasses (*) and soak them in cold water for at least 120 minutes, changing the water a few times in between until the water remains clear. Drain and drain the carcasses. Sauté the drained carcasses in oil in a wide saucepan over medium heat for a few minutes without letting them color. Add the vegetables, sweat briefly, dust with a little powdered sugar and extinguish with white wine and Noilly Prat. Reduce the liquid to syrupy consistency and fill up with clear soup so that the fish carcasses and vegetables are well covered.

Add peppercorns, new spice, bay spice and mushrooms and simmer at low temperature for twenty minutes more than lightly bubbling. Then carefully pour the gravy through a fine sieve.

Add a sprig of tarragon and a few sprigs of parsley to the soup with a sprinkle of lemon zest, garlic and ginger, season with cayenne and let it all steep together for a few minutes. Remove all the spices one more time and maybe season the soup a little bit with salt.

Char dumplings: For the char farce, cut the fish fillet into cubes, season with salt and place in the freezer for five min. Put the fish pieces in a high-speed electric shredder form, add mustard, cayenne pepper and nutmeg (freshly grated) and mix a little bit until a binding is formed.

gradually add the whipped cream, always making sure that the whipped cream

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