Lake Constance Fish Soup

Put the fish waste in the water, coarsely chop the celery, leek, onion and add, bring to the boil once and skim. Add white wine and simmer for 30 minutes, strain, add bay leaf, thyme.

Steam vegetables (coarsely chopped) and garlic pressed in a little butter until translucent, add tomatoes, peeled and seeded, and saffron. Dust with rice flour, extinguish with white wine, fill up with fish stock, simmer gently for fifteen to twenty minutes and season well.

Cut the perch fillets into strips and let them steep in the soup for a few minutes. Arrange the perch fillets in the plates, season the soup with cream and spices, arrange over the perch fillets, garnish with chopped chives.

Wine recommendation: a cool Neuchâtel Oeil-de-Perdrix.

Tip: stock up on high-quality spices – it pays off!

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