Soup with trout bellies
6 servings
30 minutes
Trout belly soup is a delicate and aromatic dish of European cuisine that embodies the harmony of simplicity and sophistication. Its roots trace back to traditional fishing recipes where every part of the fish was used to create a rich and nutritious broth. The trout bellies, baked to a light caramelized state, add depth of flavor and subtle smoky notes to the soup. Carrots and onions complement the composition with sweetness and softness, while potatoes provide heartiness. Allspice and bay leaves add a subtle spicy sharpness. The soup is warming, with a velvety texture and rich fish flavor that is especially enhanced with a splash of lemon juice and fresh herbs. It is the perfect dish for a cozy family dinner or leisurely gastronomic enjoyment.
1
Throw fins, spine, and head into the pot, fill with water, put on the fire, and let it boil.
- Trout: 1 piece
2
Cut the bellies into pieces about 2 centimeters, the carrot into sticks, and the onion into thin 'slices' lengthwise (along the growth of the onion). Place everything in a deep heat-resistant dish so that it is not cramped, sprinkle with coarse sea salt and ground pepper, drizzle with olive oil. Put in a preheated oven at 200 degrees. Our task is to bring the products to a slightly burnt state (without fanaticism!!!), so that some parts are slightly darkened or blackened.
- Trout: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Sea salt: 1 tablespoon
- Ground black pepper: 0.5 teaspoon
- Olive oil: 1 tablespoon
3
While the oven is working, we bring the contents of the pot to a boil, simmer for 10 minutes, remove the contents, and strain the broth. We put the broth back on the heat, cut the potatoes into sticks (like fries), and add them to the broth. We scrape off the remaining meat from the bones (nothing should go to waste!) and add it to the potatoes. We take out everything aromatic and sizzling from the oven, pour in 2 cups of broth, carefully scrape off what stuck to the dish, and pour it into the pot with the potatoes, adding allspice and bay leaves. We wait for the potatoes to cook, adding salt if needed. We remove and discard the bay leaves. We let it simmer under the lid.
- Potato: 1 piece
- Bay leaf: 1 piece
- Black allspice: 1 piece
- Sea salt: 1 tablespoon
4
Serve with herbs and lemon to taste.
- Sea salt: 1 tablespoon