Fish Sulz

Cut the fish fillets into bite-sized pieces, dip them briefly in boiling salted water and drain them on a stock sieve (with stem end).

Sauté the prepared vegetables in olive oil with a little salt and a pinch of sugar. Stir in paradeis pulp, pour in vegetable soup.

Season with cayenne pepper, saffron and Pernod. Add in bay leaf and garlic and cook until al dente.

Add a few squirts of juice lemon juice, remove bay leaf and garlic.

Stir in the soaked, squeezed gelatin, add the fish and let steep for about 4 minutes.

Divide the soup with the fish pieces between two deep plates and let cool slightly.

Place in the refrigerator for 1 hour to set.

Arrange the fish sauce as desired and serve.

Preparation Tip:

The fish is served with green salad, dressed with cocktail tomatoes and salad dressing and wholemeal bread.

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